Ricotta Gnocchi

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Caerphilly (3 ounces)
1 1/4 cups all-purpose flour

Stir together ricotta, eggs, 1 cup cheese, and 1/4 teaspoon each of salt and pepper.

Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes.

Cut crosswise into 1-inch pieces with a lightly floured knife.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch.

Lift out with a slotted spoon and drain in colander.

Serve with pesto or fresh tomato sauce.
Sprinkle with remaining 1/2 cup cheese.