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Set 3 paper towels on a large plate and evenly spread the ricotta on top. Gently press another layer of 3 paper towels on top. Pat until the excess moisture is absorbed.
In a large mixing bowl, combine the drained ricotta, parmesan cheese, eggs, flour, salt, pepper, and any desired aromatic mix-ins. Mix until a slightly sticky dough forms.
Bring a large pot of salted water to a boil. Meanwhile, transfer the dough to a large, lightly-floured cutting board. Sprinkle the dough with flour and cut into four sections.
One section at a time, roll the dough into thick ropes. Then cut into bite-sized rectangles to form the gnocchi.
If freezing for later, transfer to a parchment-lined baking sheet and place in the freezer until the gnocchi are solid. Then transfer to a large freezer bag until ready to use. The gnocchi will keep in the freezer for up to 3 months.
Gently transfer the gnocchi to boiling water to cook. They will begin to pop up and float as they cook through. Once the gnocchi have been floating for roughly a minute, drain the gnocchi and toss in your sauce of choice to serve.