Prepare the Ricotta: If your ricotta is particularly wet, begin by draining it. Line a fine mesh sieve with cheesecloth and place over a bowl. Spoon the ricotta into the sieve and let it drain in the refrigerator for at least 2 hours, or overnight for best results. This step ensures your gnocchi dough will have the ideal consistency.
Make the Dough: In a medium bowl, combine the drained ricotta, ¾ cup grated Parmesan, flour, parsley, basil, thyme leaves, eggs, and sea salt. Stir until you form a soft, but not sticky dough. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
Shape the Gnocchi: Divide the dough into six equal portions for easier handling. On a floured surface, roll each portion into 1-inch thick logs. Cut these logs into 1-inch pieces to form the gnocchi.
Boil the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, about 15-20 pieces at a time, until they float to the surface, indicating they are cooked. Use a slotted spoon to transfer the gnocchi to a baking tray to drain.