Line a plate with paper towels and spread the ricotta cheese on the towels, blotting to absorb excess moisture.

Measure 8 ounces of drained ricotta into a mixing bowl. Add the Parmesan cheese, 3.5 ounces of flour, whole egg, egg yolk, kosher salt, and black pepper. Mix together until you have a somewhat sticky dough.

Dust a clean surface with additional flour. Divide the dough into 8 logs, each about 1-inch thick. Cut each log into 3/4-inch pieces to form the gnocchi.

Dust the cut gnocchi with semolina flour to prevent sticking. Optionally, freeze them for 30 minutes to firm up.

Bring a large pot of salted water to a boil. Gently add the gnocchi; they are done when they float to the surface, about 3 minutes.

Drain the gnocchi and toss them with heated marinara sauce, adding a splash of pasta water if needed.

Drizzle with extra-virgin olive oil, sprinkle with chopped fresh herbs, and add more Parmesan cheese if desired.