454 grams (16 ounces) high-quality full-fat ricotta (or make your own, here) 55 grams (2 ounces) finely grated Parmigiano-Reggiano or Grana Padano 1 egg plus 1 yolk, lightly beaten 1 teaspoon kosher salt Grated zest of 2 Meyer lemons 10 grams (¼ cup) finely chopped tender fresh herbs like flat-leaf parsley, chives, dill, basil, and/or mint 150 grams all-purpose flour
Make the dough as directed for the Ricotta Gnocchi Dough