Bring a large pot of water to a boil and add a pinch of salt.
In a large mixing bowl, combine the ricotta and the slightly beaten eggs and stir until smooth.
Add the Parmesan and olive oil to the ricotta mixture and mix until incorporated.
Stir in the flour in three additions, mixing gently after each addition; add up to 1/4 cup more flour only if the dough is too sticky to handle.
Flour a work surface and transfer the dough to it. Gently gather and press the dough into a disk about 3/4 inch (¾") thick.
Cut the disk into 5–6 horizontal strips about 3/4 inch wide, then roll each strip into a log about 1/2 inch thick and cut into 1/2 inch pieces.
Place the formed gnocchi on a floured baking sheet while you finish the rest.
Drop 10–15 gnocchi at a time into the boiling salted water and cook 2–3 minutes or until they float to the surface.
Remove cooked gnocchi with a slotted spoon and serve immediately, or cool completely for freezing or later use.
