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Add ricotta, hot honey, and a pinch of salt and pepper to a food processor. Pulse on high for 1 minute or until ingredients are incorporated and the ricotta is light and fluffy.
Start water to boil for the gnocchi.
Add bacon to a cold skillet and turn on burner to medium. Cook until crispy stirring frequently and remove from pan. Discard of bacon grease and clean skillet (or use a new one).
Add stick of butter to pan on medium heat. Stir the butter occasionally until it begins to lightly brown and have a slightly nutty smell, about 2 minutes. Add sage and thyme and stir for about 30 seconds and remove from heat. Transfer butter and herbs to a bowl so that it stops cooking/doesn't burn.
When water is boiling, add a healthy pinch of salt. Add gnocchi and cook until al dente. Since mine were fresh, this only took 2 minutes. Save ½ a cup of pasta water. Place gnocchi directly into the skillet on medium heat. Add the butter and a splash of the pasta water. Stir until the sauce gets nice and silky and coats the gnocchi, about 1 minute. Add a sprinkling of fresh Parmesan cheese.
To plate, add a layer of the whipped ricotta, topped with the gnocchi, crispy bacon, an extra grating of parm, and a sprinkle of black pepper.