In a medium bowl, mix ricotta, egg, egg yolk, black pepper, parmesan and salt until well blended.
Add flour and mix until well combined and the mixture forms a ball. It will be very soft and a bit wet, if you feel it is too wet, add some flour, 1 tbsp. at a time, don't add too much flour or your Gnudi will be too dense.
Bring a big pot of salted water to boil.
Sprinkle generously flour on a baking sheet.
Take two small spoons and shape quenelles, meaning shape them in a football shape.
Place on the baking sheet and sprinkle with more flour.
Cook the gnudi in the boiling water for about 5-6 minutes, stirring occasionally (gnudi will quickly float to the surface but that doesn't mean that they're ready). Depending on the size of your pot, you may have to make this in 2-3 batches, don't overcrowd.
With the help of a slotted spoon, transfer to individual bowls.
Top with Quick Pomodoro Sauce. Sprinkle with more parmesan cheese.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/ricotta-gnudi-pomodoro-sauce/