Place a fine-mesh sieve over a bowl and line it with paper towels. Scoop the fresh ricotta cheese into the sieve and let it drain for at least 30 minutes to remove excess moisture.

Dump the soft wheat flour onto a clean work surface and flatten it out into a rough circular shape. Add the ricotta mixture on top of the flour. Using a bench scraper, fold and cut the flour into the ricotta mixture. Liberally dust the dough and work surface with semolina flour and gently knead until a smooth and cohesive dough forms. This shouldn’t take more than a couple of minutes. To achieve a light and airy texture, it’s important to not overwork the dough. The goal is to knead only until the ingredients are fully combined and hold together. After kneading, the dough should feel soft and slightly tacky, but not overly sticky. Cover the dough with an inverted mixing bowl, and let it rest at room temperature for at least 30 minutes. The bench rest allows the flour to fully absorb the moisture and makes the dough more manageable.

Using a bench scraper, divide the dough into eight equal pieces. Flour your work surface and your hands, and gently roll the pieces out into long ropes. Then, cut them into small pillow-shaped pieces. It’s up to you how big or small you want to shape them. Traditionally, gnocchi are about 2 -3 cm wide. Optional: After cutting, you can roll them over a gnocchi board or the back of a fork to create ridges.

Line a baking tray with parchment paper and sprinkle it with semolina flour. Lay the gnocchi out on the tray in a single layer. Refrigerate the tray uncovered for at least one hour or up to 12 hours before cooking. This firms up the gnocchi and helps them maintain their shape when cooked.

Bring a large pot of water to a rolling boil. Add a generous amount of salt and cook the gnocchi in the boiling water for about 2 minutes, or until they float to the top. As soon as they rise to the surface, remove them from the water with a slotted spoon and toss them with a pasta sauce of your choice.