Adjust rack to top position and heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince chives and parsley. Mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into 1/2-inchthick half-moons. Halve baguette.

In a small bowl, combine ricotta, half the chives and parsley, a drizzle of olive oil, salt, and pepper. Place 2 TBSP butter (4 TBSP for 4 servings) in a separate small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic to taste; season with salt and pepper.

Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over mediumhigh heat (use a large pan for 4 servings). Add zucchini; cook, stirring occasionally, until browned and tender, 5-7 minutes. Add remaining garlic; cook until fragrant, 30 seconds. Season with salt and pepper; transfer to a plate. Meanwhile, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Reserve 1/2 cup pasta cooking water, then drain.

Heat a drizzle of olive oil in pan used for zucchini over medium heat. Pour in marinara sauce; bring to a simmer. (TIP: Be careful—sauce may splatter.) Stir in cooked gnocchi, 1 TBSP plain butter (2 TBSP for 4), and a pinch of salt and pepper. If needed, stir in reserved pasta cooking water a splash at a time until gnocchi is coated in sauce. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

Scatter zucchini over gnocchi mixture, then sprinkle with mozzarella. Broil until cheese is bubbly and lightly browned, 2-3 minutes. Remove from oven; let cool slightly. Meanwhile, place baguette halves on a baking sheet; brush cut sides with garlic butter. Broil on top rack until golden brown, 1-2 minutes. (Watch carefully to avoid burning.)

Halve garlic bread on a diagonal. Dollop baked gnocchi with herby ricotta. Sprinkle with remaining chives and parsley. Serve straight from the pan (or dish) with garlic bread on the side.