Place ricotta cheese in a strainer lined with a clean cloth for several hours to drain excess liquid.

In a large bowl, mix cheese, flour, salt, and pepper until you have a smooth dough. Refrigerate for half an hour.

Divide dough into 4 balls. Roll each ball into a 1-inch-thick rope and cut into 1-inch pieces.

Boil water in a large pot over high flame. Lower flame to a simmer. Drop gnocchi pieces into boiling water and cook for 3 minutes, until gnocchi floats to the surface. Drain liquid and transfer gnocchi to a bowl.

Heat olive oil in a frying pan over medium flame and add gnocchi, chives, and basil. Sauté for 2 minutes to allow flavors to blend. Serve hot.