Combine the flour, ricotta and salt in a large bowl. Stir in eggs and olive oil; knead into a dough that is not too sticky but not too dry.
Slice off a piece of the dough and roll it into a string that is about 1cm thick. Slice into 1 cm pieces. Use the prongs on the back of a fork to roll each piece and create the traditional gnocchi shape. Repeat with the remaining pasta dough.
Bring a pot of boiling salted water to the boil. Add the gnocchi and cook until they float to the surface. Remove and serve with your favourite pasta sauce.