Combine ricotta, semolina flour, eggs, and Pecorino Romano cheese in a bowl. Knead into a smooth dough. Divide the dough into four parts. Shape each piece into a 2 cm / 1-inch thick rope. Cut into gnocchi. Optionally, use a fork to create a pattern in each gnocchi.
Cook the ricotta gnocchi. Place a pot of salted water over high heat. Bring to a boil, then carefully add the gnocchi. Cook for 3 - 4 minutes or until the gnocchi is cooked and floats on top. Serve with your favorite sauce or main dish.