Ingredients Pasta + Noodles Ricotta Gnocchi with Summer Herbs 3.0 (1) 7 Reviews Food & Wine's Justin Chapple makes light and fluffy fresh ricotta gnocchi dough that he pipes from a plastic bag right into a pot of simmering water. Slideshow: More Gnocchi Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on September 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 4 to 6 Ingredients Kosher salt Pepper 2 cups fresh ricotta cheese (1 pound) 1 large egg 1/4 cup freshly grated Parmigiano-Reggiano cheese 3/4 cup all-purpose flour 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons finely grated lemon zest, plus more for garnish Snipped chives, chopped parsley and small basil leaves, for garnish Directions Tie a length of thin kitchen twine tightly across a two-handled large saucepan. Fill the saucepan halfway with water and bring to a simmer. Add a generous pinch of salt. Meanwhile, in a food processor, pulse the ricotta with the egg and Parmigiano until smooth; scrape down the side of the bowl as necessary. Add the flour and 11/2 teaspoons of kosher salt and pulse until just incorporated. Scrape the gnocchi dough into a large, sturdy resealable plastic bag; press the dough into 1 corner of the bag to remove as much air as possible, then snip off the corner to make a 1/2- to 3/4-inch opening. Using steady pressure and carefully working over the pot of simmering water, pipe one-third of the gnocchi dough into 3/4-inch lengths, using the twine to cut the gnocchi into the saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until the gnocchi are plump and cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat the process with the remaining 2 batches of dough. Transfer the gnocchi to a platter. Add the 2 tablespoons of olive oil and 1 1/2 teaspoons of lemon zest and gently toss to coat. Season with salt and pepper and toss again. Serve in shallow bowls, garnished with a drizzle of olive oil, lemon zest, snipped chives, chopped parsley and small basil leaves. Make Ahead The cooked gnocchi can be refrigerated overnight. Reheat in simmering water for 1 minute, then serve. Suggested Pairing Bright, fruit-forward red from Sicily. Rate it Print