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If your cheese is firm, mash it until it’s soft.
Once the cheese is soft, add the egg yolks and work them into the cheese.
When the egg yolks are incorporated, add about half of the flour and mix it in.
Continue to add the flour a little at a time until the dough starts to come together.
Divide the dough into three pieces and roll each piece into logs about 1 inch (2.5 cm) thick.
Bring a large pot of water to a boil and add salt if your cheese isn’t salty.
When the water boils, ladle some hot water onto a cutting board, place one of the dough logs onto the wet board, and cut off walnut-sized pieces of the dough.
Boil the gnocchi for about 30 to 45 seconds, or until they float.
Remove them with a slotted spoon and set them aside.
Repeat the cutting and cooking process with the remaining two logs of dough.
When all the gnocchi are cooked, place them on a serving dish, grate some cheese over them, and serve.