This is a really, really simple recipe for a really simple month, January. A nice Amarone or Valpolicella are great with this gnocchi.

Sieve ricotta into a bowl. Add the eggs (2 whole and 2 yolks), half the Parmigiano-Reggiano and a pinch of salt. Mix well with a wooden spoon, adding as much flour as needed to make firm but soft dough so that gnocchi will hold their shape. You might need more or less flour, depending on the wetness of the ricotta.

Make walnut-sized dumplings using a small spoon. Bring a generous amount of salted water to boil in a large pot, add the gnocchi and stir gently. The gnocchi are done when they float to the top. Remove gnocchi with slotted spoon. Arrange in layers in a high-sided bowl, alternating layers of gnocchi and sauce. Top with the rest of the Parmigiano-Reggiano.