Pour the Ricotta and eggs into a large bowl and blend, add the sifted flour, a pinch of salt and the grated Pecorino. Blend until smooth and lump-free and then fill the pastry bag with this mixture. Sprinkle the durum wheat flour on a work surface. Pipe some strips from the pastry bag, then cut them into 2-3 cm-wide pieces to form the gnocchi. Bring a large pot of salted water to a boil and add the gnocchi. Wait for them to rise to the surface, then remove from water and put into the tomato sauce. Top with lots of Pecorino cheese and serve hot.
What is needed
pastry bag with a 2-3 cm