Add drained ricotta to a food processor and process until smooth. Add eggs and pulse a few times to incorporate. Add in flour, Parmesan cheese, salt, and pepper, and pulse a few times just until dough comes together.

Turn out dough onto a flour-dusted surface. Knead slightly to form a ball. Divide ball into four sections. Roll out each section into a rope of preferred size, about 1/2-inch thick. Cut rope into about 1-inch pieces with a knife or pastry cutter. Place dumplings onto a parchment-lined or floured baking sheet in a single layer.

Place the baking sheet into the freezer for at least 20 to 30 minutes so gnocchi can freeze individually without sticking together. Move gnocchi dumplings into a freezer-safe resealable plastic bag or container to store. Freeze for at least 24 hours (and up to 2 months) before cooking.

When ready to prepare, bring a large pot of salted water to a boil. Add in frozen gnocchi (right from the freezer) and cook for 3 to 3 1/2 minutes, in batches if needed so as not to crowd the pot.