In a medium mixing bowl, stir together the ricotta, eggs, cheese, and salt. Add the flour 1/4 cup at a time, stirring between each addition, until the dough forms a wet ball that is cohesive enough to be handled. Transfer the dough to a well-floured surface and divide it into fourths. Roll each piece of dough into a long rope, about 1 inch thick. Cut dough into 1-inch pieces with a knife. (Note: At this point, you can roll the dough pieces down the tines of a fork to create grooves. This gives them a bit of texture, but is not at all necessary.) Place the dumplings on a light-floured parchment-lined baking sheet and refrigerate until ready to serve (up to 8 hours).

Bring a large pot of salted water to a boil. Remove gnocchi from the refrigerator and cook in the boiling water in 2 batches. Cook until heated through, about 5 minutes. (They will float to the surface midway through cooking, but will need to cook for a few minutes longer.)

While the gnocchi are cooking, in a large skillet over medium-high heat, melt the butter. When the butter begins to bubble, add the fresh herbs and salt and cook, stirring constantly, just until the herbs brighten in color and are coated in butter. Turn off the heat. Strain the cooked gnocchi and transfer it from the boiling water to the herbed butter and toss gently to coat. Top with black pepper, bacon, and grated Parmigiano-Reggiano. Serve immediately.