Mix ricotta, eggs, flour, olive oil and salt in a bowl and knead until fully blended.
Remove and shape into a ball on a floured surface and cut into sections.
Roll out dough into ropes, about 1/2 inch thick. Cut each strip into 1inch pieces.
Using a fork or gnocchi board, roll each piece to make the ridges.
Refrigerate until ready to cook for up to 3 hours or freeze for later use.
In a sauce pan, heat up tomato sauce. In another pan, cook gnocchi in boiling water for about 2 minutes, drain, add the sauce and stir.
Serve and top with grated parmesan cheese.