In a large bowl stir together the ricotta, Romano cheese, egg yolks, salt and black pepper. Slowly stir in the flour until the mixture forms a soft, wet dough.  Cover the bowl with plastic wrap and refrigerate for about an hour until the dough is firm.

Lightly flour a work surface. Divide dough into two equal balls and shape each into a 1”-thick rope. Cut the dough crosswise into ¾” pieces. Roll the dough on a gnocchi board or using the prongs on a fork.

Cover a baking sheet with parchment paper and place the cut pieces onto it, lightly flouring the parchment paper if the pieces of dough begin to stick. Continue until all dough is used.

When ready to use the Gnocchi, heat a medium skillet over medium heat, add the olive oil and heat through. Add the butter and allow to melt.

Add the gnocchi in a single layer and fry about 2 minutes each side, until the gnocchi is lightly browned on each side. Serve as is or lightly tossed in your favorite pasta sauce.