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In a large bowl, mix together the ricotta, 1 cup Parmesan, egg and yolks, salt, and pepper until smooth.
Add half the flour to the mixture, folding it in gently with a spatula or plastic bench scraper.
Add the remaining flour, gently folding until it's almost fully incorporated.
Turn the mixture out onto a lightly floured surface and shape into a loaf about 1 foot long.
Divide crosswise into 8 equal portions. Roll out each portion about ½ inch thick, then cut into individual pieces.
Toss the pieces in flour to coat. Transfer to a baking sheet and cover with kitchen towel.
Bring a large pot of salted water to a boil and proceed to make the Cacio e Pepe sauce.
Drop the gnocchi into the water and boil until it rises to the surface.
In a large saucepan, brown the butter until golden brown.
Add the toasted ground pepper, strained gnocchi and pasta water and Parmesan until thickened.
Transfer into a plate. Garnish with parsley and more parm. Serve and Devour!