Ricotta and Peas Gnocchi

Bring a large pot of salted water to a boil. Line a baking sheet with baking paper and dust lightly with flour.

Place paper towels on top and forcefully press down on ricotta to draw out excess moisture.

Transfer ricotta to a medium bowl. Add eggs, 2 tsp sea salt, and several generous grinds of black pepper and mix well to combine. Then mix in Parmesan followed by 125 g plain flour. Note depending on the moisture content of your ricotta you may need to add more flour slowly by the tablespoonful until dough is workable - it should feel pillowy.

Knead dough a couple of times to bring together. Cut into 6 pieces. Roll out each piece to make 2cm thick logs. Cut logs into 2cm pieces.

Add gnocchi to water stirring with a spoon to prevent from sticking together, cook until it rises to the top, about 45 sec, then cook for another minute. Scoop gnocchi out with a slotted spoon, and reserve 2 cups of the pasta cooking liquid for the sauce.

To make sauce, bring ½ cup pasta water to boil with peas and sea salt. Vigorously stir in the cold diced butter a dice at a time to create a smooth buttery sauce, add garlic, lemon zest and lemon juice with lots of cracked pepper.

Add gnocchi and toss it in the sauce adding about ½ cup of pasta water to create a smooth sauce coating the pasta, add chopped herbs.

Serve garnished with chopped herbs, lemon zest and freshly grated parmesan.