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Ricotta Gnudi with Pomodoro Sauce

['16 ounces ricotta (about 2 cups)', '1 large egg, beaten to blend', '1 large egg yolk, beaten to blend', '1/2 teaspoons freshly ground black pepper', '1/2 cup finely grated Parmesan or Grana Padano plus more', '1/2 teaspoons kosher salt plus more', '1/2 cup all-purpose flour plus more', '3 cups Quick Pomodoro Sauce']

Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

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