Ricotta Gnocchi

Today was a perfect kind of day for me. It's pouring rain outside and I had no reason to leave home. Hubby's been gone all week and wanted to spend time with the girls. So that leaves me with some serious free-time to spend in the kitchen. The first is a dish that we fell in love with several years ago during a trip to Sausalito--Ricotta Gnocchi. I had pulled a recipe from Epicurious, but in my binder it sat, until a couple nights ago on Food Network they were discussing ricotta vs. potato gnocchi and my taste buds have been in overdrive ever since.
I can't believe I waited so long to make these because they are actually even easier than the potato ones I've been making. Recipe says it will feed 4 as a main course, I'd say those people would be very big eaters and think this would better serve 6.
*2 TBSP. unsalted butter
*3 eggs
*15 oz. ricotta
*1 c. flour
*1 tsp. Kosher salt
*1/2 tsp. pepper
Bring large pot of salted water to a boil. In a large bowl, beat together eggs and ricotta with an electric mixer until blended. Stir in flour, salt and pepper until combined (batter will be soft-like Cream of Wheat).
Use 2 teaspoons (flatware, not measuring) to form gnocchi. Scoop up a rounded teaspoon of batter and use the other spoon to scoop it into the boiling water. Work in batches of 10 gnocchi. Simmer briskly until gnocchi are firm in the center and cooked through, about 5 minutes. (After the first two batches I made two adjustments to make this easier. First, if you have extra pans and space, have two pots of boiling water, otherwise this will take you about an hour to do. Second, using the spoons was taking me a long time because I was trying to make them look too pretty and the dough is soft, so that was hard. I filled a quart size Ziploc bag, cut a good size hole out of the bottom corner and just piped out little 'balls' about the size of salt water taffy. They cooked a little faster and were so much easier.)
Use a slotted spoon to transfer to a platter and cover with a damp paper towel.
When done simmering, melt butter in a 12 inch skillet over medium heat, then cook gnocchi, turning gently until warmed. (I actually cooked them a bit longer than 'warm' and they were a perfect light brown/crunchy with super soft texture).
This is the difference in sizes of two methods.
Serve with a favorite marinara sauce (I used a tomato-basil variety from a jar and it was perfect), and the yummy garlic-Parmesan rolls.
These were a lot easier to make than I imagined all these years. The hubby commented that they were the best gnocchi he'd ever had. We'll definitely be having these again. Oh yeah, since we couldn't find anyone to join us for dinner, we have a lot left over. I boiled them and let them cool, spread them on a lined cookie sheet, freezer time, and sealed in a freezer bag, so then I'll just need to thaw and saute.