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Drizzle olive oil in your skillet and cook the shallot (or onion) for 3-4 minutes, until softened. Add the garlic and zucchini and cook for a further 4-5 minutes.
Cook the gnocchi according to package instructions, usually 2-3 minutes in lightly salted boiling water, reserving half a cup of the cooking water.
Spoon the ricotta into the skillet along with the rosemary and thyme. Then pour in about ¼ cup of the reserved cooking water and stir so the ricotta melts and you have a creamy silky sauce.
Tip in the drained cooked gnocchi and stir through the sauce. Add more pasta water to achieve the consistency of sauce you like. Season with salt and black pepper to taste preference.