Mash or mix the cheese until it is soft and piable, becasue we used ricotta this was not an issue.

Add the egg yolks and mix to incorporate

Begin adding the flour until you get a dough like consitency. Ours was still somewhat sticky.

Roll 1/3 of the dough at a time into a log on a floured surface.

Cut the log into approximately 10-14 pieces. Larger pieces cooked slowly and were tougher than the smaller pieces

Drop the pieces individually into salted boiling water. When they float to the top, (30-60 seconds) remove with a slotted spoon and place on a baking sheet. We kept them in a warm oven until all of the gnocchi had cooked.

Once all the gnocchi is cooked, place in a serving bowl top with basil pesto and freshly grated parmesan cheese.