*Click on the spice(s) for more suggested uses

In a large mixing bowl whisk together eggs, olive oil, salt and Antica spice blend
Using a rubber spatula fold the ricotta and parmesan cheese into the egg mixture
Fold the flour into the dough until well incorporated
Turn the dough out of the bowl and wrap tightly in cling film, refrigerate dough for two hours or better yet overnight
Bring a large pot of salted water to a boil
Working on a floured surface divide the dough into three equal parts
Using both hands roll each portion of dough into a long rope about ½ inch thick
Cut the dumplings into ½ inch long pieces and place onto a large well floured plate
When all of your gnocchi are rolled and cut gently slide them from the plate into the boiling water, you may need to work in 2 or 3 batches
When the first gnocchi begin to float gently stir the pot, cook until remaining gnocchi float, remove from the pot with a kitchen spider or slotted spoon
Transfer the gnocchi to a baking sheet and lightly coat with extra virgin olive oil
At this point the gnocchi can be tossed with your favorite sauce and served or refrigerated for future use