In a large bowl, beat the egg yolks and add a pinch of sea salt and 1/2 teaspoon of nutmeg. Add the ricotta cheese and mix. Add the Parmesan cheese, mixing to smooth out any lumps. Mix in the flour, using your hands, until well combined. Transfer the dough to a lightly floured surface. Knead for a couple of minutes, add more flour if the dough sticks to your hands, keeping in mind the dough should be a bit moist. Form a round ball and place in a clean bowl. Cover with cling wrap and place in the refrigerator for about an hour. In the meantime, lightly flour a large baking sheet. Remove the ball from the refrigerator and flatten it into a disc. Cut the dough into four pieces. Roll out each piece into a long rope. Cut the rope into 1" gnocchi. Place gnocchi on the floured baking sheet. Bring a large pot of water to a boil. Add a pinch of sea salt and the gnocchi, be sure not to overcrowd them while they cook. I cook them in batches. When the gnocchi are cooked the will float to the top. I like to add the gnocchi directly into the sauce I have made and simmer them together for a minute. I love Ricotta Gnocchi with Browned Sage Butter, simple, satisfying, and so easy! Browned Sage Butter Recipe: Toss the butter into a large saute pan over medium heat. Once the butter begins to foam, add the sage leaves. The butter will foam up for a second time, and the sage leaves will turn a golden brown. Once the butter stops foaming, remove it from the heat. Remember to toss the cooked gnocchi directly into the browned butter and toss gently to coat evenly. Top off with freshly cracked black pepper and a generous amount of grated Parmesan or Pecorino cheese.