Mix together Ricotta cheese, eggs, Parmesan cheese, and spices.
Gently add in flour. It will seem like it is not enough. But do not add more.
Flour a board. Gently roll out a handful of dough on flour to form a 3/4 diameter log. Rolling the dough is only to shape it, not to knead it. Dough will be very soft.
Cut the log in to 3/4 to 1 inch pieces. Let rest for 30 minutes to overnight. Any extra flour will help add a crust to the gnocchi.
Bring a pan of water to a gentle boil. Not a rolling boil.While waiting, bring a fry pan to medium heat. Melt butter. Have ready for the cooked gnocchi. Add gnocchi to boiling water. They will sink. When they float, they are done. Transfer into hot butter to sear the sides for a crust.
Serve with spices or topped with sauce.