Ricotta Gnocchi - Once Upon a Chef

Ingredients

• ½ teaspoon kosher salt, (plus more for boiling the gnocchi)
• 1½ cups freshly grated Parmigiano Reggiano cheese
• 1 cup ricotta cheese ((I use Galbani brand whole milk ricotta))
• 2 large egg yolks
• 1 tablespoon olive oil
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off, (plus more for rolling)
• 2 tablespoons Lemon-Herb Compound Butter ((recipe below) or plain unsalted butter)
• Freshly grated Parmigiano Reggiano cheese
• Flaky sea salt
• ½ cup (1 stick) unsalted butter, room temperature
• 2 tablespoons chopped fresh herbs ((such as parsley, dill, cilantro, chives, or a mix))
• Zest of one lemon