Making gnocchi is such fun. You get to learn classic flavors and techniques, and then you can customize them however you like.
Combine all of the ingredients in a bowl and gently stir with a rubber spatula. Pour dough out onto a lightly floured surface. Divide dough and roll into long ropes about 1-inch in diameter. Cut into 1-inch pieces. Place on a baking sheet, refrigerate and cover until ready to use.
Bring a large pot of salted water to a boil. Carefully drop gnocchi into boiling water and gently stir. Don't overcrowd the gnocchi. Cook in multiple batches if necessary. Once they float to the top continue to boil for 2-3 minutes.
In a large skillet over medium-low heat, cook butter and herbs until the butter turns a golden brown color about 5-6 minutes. Remove rosemary and thyme because they can turn crispy. Strain the butter to remove darkened milk solids. Return butter to skillet. Add cooked gnocchi and saute for about 3 minutes. Transfer to serving bowl and drizzle with remaining butter. Garnish with fresh Parmigiano Reggiano and a dusting of fresh nutmeg.