1. In a large bowl, mix the ricotta, spinach, flour, salt, and pepper, to taste.
2. With this preparation, shape small balls (whose size can vary from a hazelnut to a walnut), and flatten them slightly with the back of a fork.
3. Let them refrigerate for at least 1 hour.
4. In a deep saucepan, cook the onion in 2 tablespoons of extra virgin olive oil, until it is transparent.
5. Add the crab meat and continue cooking for 2 minutes. Pour in the wine, and reduce the heat.
6. When the wine has evaporated, add the tomato paste and bisque. Mix well, and continue cooking for 5 minutes.
7. In a large quantity of salted water, cook the gnocchis for 5 minutes. Drain, and add them to the crab sauce.
8. Mix until the gnocchis are covered in sauce. Serve with chopped chives and a few drizzles of extra virgin olive oil.