Add the ricotta cheese, grated parmesan and eggs to a mixing bowl, and mix well. Add the flour and a pinch of salt and pepper, and mix again until just combined into a light dough. If the dough seems too wet, add another tablespoon of flour.
Turn the dough out onto a clean, floured worktop. Using a little more flour, bring the dough into a ball, and flatten it into a disc. To divide the mixture into 8 even pieces, cut the disc into quarters, then cut each quarter in half again (no need to be too accurate) - see the blog post for a photo.
Roll each piece of dough into a thin snake (using more flour if needed to stop it sticking), then cut into chunks. The exact size doesn't matter - mine were around 2cm long.
Bring a large pan of water to the boil, and drop in the dumplings. Cook until the dumplings float to the surface of the water (1-2 minutes), then remove them from the water with a slotted spoon.
Heat some butter and oil in a large frying pan (you need plenty of fat to stop the gnocchi from sticking), and add the dumplings. Don't overcrowd the pan - it's better to cook them in batches if you need to. Cook over a medium heat for a few minutes until golden brown and crispy underneath, then carefully turn the dumplings over to cook the other side (ricotta gnocchi are a bit more delicate than potato gnocchi, so be gentle!).
When the ricotta gnocchi are crispy, add your choice of sauce, and serve immediately. I served mine with garlic sautéed mushrooms and basil pesto.