Preheat the oven to 220˚C.
Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.
Mix in the ricotta, a pinch of salt and pepper and the flour.
Make a well in the middle, add the beaten egg and combine the mixture with floured hands. (Be careful not to overwork it, though.)
Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.
Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and thyme leaves. Toss, then add the lemon zest.
Serve with grated parmesan.
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