Place the ricotta, egg yolk, lemon zest and a pinch of salt in a bowl. Mix through with your hands until fully combined. Gradually add flour and continue to mix until you reach a firm and non-sticky consistency. Put the mixture in the fridge and rest for 1 hour. Empty the mixture out onto a floured bench.
Divide the mixture into smaller batches and roll out into cylinders about 2cm wide and 15cm long. Cut the cylinders into pillows roughly 2 cm long. Place the gnocchi in boiling water and cook until they float to the surface. Refresh the gnocchi by placing them in ice-cold water to stop the cooking. After draining, you can then coat the gnocchi lightly in vegetable oil and store in a container in the fridge for up to 3 days.
To serve – blanch the asparagus in salted boiling water and drain, then set aside. In a heavy-based frying pan, heat the butter and a glug olive oil on high. Add 15 pieces of gnocchi per person to the pan and sauté until golden brown. Toss the vegetables through and fry for a further two minutes stirring frequently to prevent burning. Season to taste, place in a bowl and garnish with parmesan and extra virgin olive oil.
500g dry ricotta (hung ricotta works best)
1 egg yolk
zest of 1 lemon
80g fresh green peas
8 green asparagus spears, cut to 1½cm lengths
20g unsalted butter
50g shaved parmesan, to serve