Place a large pot of water on the stove with salt and bring to a boil, then reduce to a simmer.

While the water is heating, in a medium-sized bowl, whip the ricotta cheese with a wire whisk. Add the egg, potato starch, fresh oregano and thyme, and freshly grated parmesan cheese.

Add almond flour until the dough is no longer sticky, ¾- 1 cup.

Roll the dough into balls, about the size of a shooter-marble or dust a clean work surface with almond flour and roll the dough into a long string, about the circumference of a nickel. Take a knife and cut the dough into about 1 inch length sections. If you don’t have a gnocchi roller board,  leave as is.

Place the dough in the simmering water and allow to cook for 4-5 minutes.

Have a skillet hot and ready with the butter (divided) melted or browned. Remove the gnocchi straight from the water with a slotted utensil and place in the skillet. Toss the dumplings in skillet and cook for 2-3 minutes.

Remove and garnish with additional parmesan, fresh basil, parsley, lemon verbena or chives.

*Make the gnocchi in 2-3 batches for best results.