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Melt butter in large saucepan. Add flour and cook, stirring constantly, until golden. Add tomatoes and vegetables. Season with salt, pepper, thyme and rosemary, simmer for 10 minutes. To make gnocchi, combine mashed hard boiled eggs, butter, beaten egg, ricotta and 3 tablespoons of flour to form smooth, pliable, but firm dough. Season with a pinch of salt and nutmeg. Dip teaspoon in hot water and use to shape gnocchi into 1 inch balls, press each ball in with thumb. Add gnocchi to simmering soup and cook until they rise to the surface. Spoon some soup and gnocchi into each soup bowl and serve. Serves 4