Ricotta Gnocchi with Summer Herbs

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.