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1
Tie a length of thin kitchen twine tightly across a large, two-handled saucepan.
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2
Fill the saucepan with water and bring to a simmer.
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3
Add a generous pinch of salt.
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4
Meanwhile, in a food processor, pulse the ricotta with the egg and cheese until smooth; scrape down the side of the bowl as necessary.
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5
Add the flour and 1 1/2 teaspoons of kosher salt and pulse until just incorporated.
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6
Scrape the gnocchi dough into a pastry bag fitted with a 1/2- to 3/4-inch round tip.
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7
Alternatively, use a large sturdy resealable plastic bag; press the dough into a 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.
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8
Using steady pressure and working over the pot of simmering water, pipe out 1/3 of the gnocchi dough into 3/4-inch pieces, using the twine to cut them into the saucepan.
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9
Simmer until the gnocchi rise to the surface, then continue simmering until theyre plumped and just cooked through, about 5 minutes total.
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10
Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet.
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11
Repeat with the remaining dough in 2 batches.
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12
Transfer the gnocchi to a platter.
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13
Add the 2 tablespoons of olive oil and the lemon zest and gently toss to coat.
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14
Season with salt and pepper and toss again.
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15
Serve in shallow bowls, garnished with a drizzle of olive oil, grated lemon zest, snipped chives, chopped parsley and small basil leaves.
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16
Serve right away.
