Ricotta Gnocchi

Combine flour, parmesan, salt and zest in a bowl. Add ricotta and egg. Combine well with a wooden spoon or fingers until dough just comes together, taking care not to overwork, which could cause dough to toughen.

Scrape dough onto well-floured surface and pat into a rough square. Cut dough into thirds using bench scraper or knife. Gently roll each piece into foot-long ropes about an inch in diameter, flouring as needed to prevent dough from sticking to surface. Place dough ropes on lightly floured plate or sheet pan and refrigerate, uncovered, for five minutes or up to two hours to rest.