Combine ricotta, Parmesan, salt, oil and eggs in a large bowl and mix to combine.
Add flour to the mixture, one-third at a time, making sure it is combined before adding the subsequent thirds.
Once your dough is formed into a flattened circle (adding a bit more flour if your dough is sticky) turn it out onto a floured surface.
Using a knife or a scraper, cut off a strip and roll it into a "snake" (for lack of a better description). Cut the snake into 1-inch segments and give each a little thumb print before setting aside on a lightly floured plate. Repeat until all of your gnocchi are formed.
Generously salt the boiling water and add the gnocchi to the pot (in batches if necessary to avoid over-crowding). Let them cook until they float to the top, which will only take about 1-2 minutes. Remove from the water with a strainer or slotted spoon. Repeat with subsequent batches if necessary.
Enjoy gnocchi with a drizzle of olive oil and a sprinkle of salt or with your favorite pesto or sauce.