Combine the ricotta cheese, grated parmesan, and eggs in a mixing bowl, stirring thoroughly. Gradually add the flour along with a pinch of salt and black pepper, mixing until the ingredients come together into a soft dough. If the dough feels excessively sticky, incorporate an extra tablespoon of flour.

Lightly flour a clean work surface and turn the dough out onto it. With a dusting of flour, shape the dough into a ball and gently flatten it into a disc. Divide the dough into eight equal sections by first quartering the disc, then halving each quarter. Precision is not essential.

Roll each portion into a long, thin rope, using additional flour as necessary to prevent sticking. Cut the ropes into small pieces, about 2 cm in length.

Bring a large pot of water to a rolling boil and drop the gnocchi into the water. Cook for about 1–2 minutes, or until they rise to the surface. Remove them promptly using a slotted spoon.

In a large frying pan, heat the butter and oil over medium heat. Ensure there is enough fat in the pan to prevent sticking. Add the gnocchi in a single layer, working in batches if necessary to avoid overcrowding. Allow them to cook undisturbed for a few minutes until the undersides turn golden and crisp. Carefully flip them over, as ricotta gnocchi are more delicate than their potato counterparts.

Once all the gnocchi are crisp and golden, toss them with your preferred sauce and serve immediately. A flavorful pairing includes garlic sautéed mushrooms and basil pesto.