Use a fresh and well drained goat ricotta. If it is too liquid, put it for a few hours in a colander as to drain the excess liquid. It will be easier to make the gnocchi, you will use a smaller amount of flour and the taste will benefit from this.
Finely chop the herbs. Choose the amount of leaves to use accordingly to your taste, being careful to balance their aroma: I used twenty leaves of each herb.
Mix the ricotta with the flour and add the chopped herbs, then season with salt and pepper. Leave the dough in the fridge for at least an hour covered with a plastic wrap.
Prepare the gnocchi using a tea spoon as a measure: form little balls slightly larger than a hazelnut and roll them in your hands generously dusted with flour.
As they are ready arrange the gnocchi on a floured cutting board.
Bring a pot of water to the boil to cook the gnocchi and prepare the seasoning in the meanwhile.
Thinly slice the zucchini blossoms and the herbs: again, choose the amount of basil, mint and lemon balm you like, I used about ten leaves of each herb.
Pour a few tablespoons of good extra virgin olive oil in a pan, add two cloves of crushed garlic, the zucchini blossoms cut into strips and the herbs. Let them cook over medium heat for less than a minute, season with salt and pepper, then remove the pan from the heat. Cook the gnocchi in boiling salted water until they float to the surface, drain them and throw them into the pan. Saute the gnocchi with the zucchini blossoms and the herbs for a minute or two. Let some of the gnocchi get slightly golden brown: they will be even better.
Serve the gnocchi with a sprinkling of grated lemon zest to add a fresh and citrussy note.