Bring a medium pot of water to a boil and fill a medium bowl with ice water. Season the boiling water with salt, then add the green onion and blanch for 10 seconds. Remove and transfer immediately to the ice bath. Add the peas to the water and blanch for a minute, then remove and add to the ice water. When cool, put the green onion between two paper towels and press to absorb excess water, then pat the peas dry.

To a food processor or hand blender, add half of the blanched peas, blanched green onion, parm, egg yolks, salt and white pepper and process until thick, homogenous and green all over. Then add the ricotta and pulse to combine, or if using a hand blender stir the drained ricotta in.

To a wide bowl, add the flour, then top with the pea and ricotta mixture. Scoop some flour from the bottom edges and bring around to the top, then turn the bowl and repeat until a dough ball is formed. If you have some flour or small pieces of dough that don’t want to stay in your ball, don’t worry about them, just discard.

Turn the dough onto a lightly floured surface and knead for about :30, adding more flour as needed if the dough is sticky in places, until smooth and homogenous. Then roll to about 3/4” thick and, using a sharp knife or bench scraper that’s dusted with flour, cut the dough into 1” thick strips. Dust each strip of dough with flour and roll, starting from the middle of the strip and rolling outward, till cylindrical and about 1/2” in diameter. Cut each rolled strip into 3/4” pieces, then transfer to a parchment-lined baking sheet dusted with flour.

Start a large pot of water to a boil and get your sauce ready. To a blender, add all of the sauce ingredients (except for the lemon zest) and half of the remaining peas and season with salt. Set aside and cook your gnocchi.

Add a big handful of salt to the boiling water, then carefully lower your gnocchi in. Be careful, they splash! I use a large spider strainer to lower them in and it works great. Boil until they float, plus another minute or so for good measure.

When the gnocchi float, reserve a cup or two of starchy gnocchi water and add 1/2 cup of it to the blender with the other sauce ingredients. Blend until smooth, then taste for seasoning and add more salt if it needs it. Pour into a saucepan over medium low heat along with about 3/4 of the lemon zest. When the gnocchi are done, strain, then add to the sauce and toss, adding more pasta water till the sauce is the consistency you like.

Serve your gnocchi topped with the remaining peas, fresh herbs, some parm, and remaining lemon zest and enjoyyyyyy.