Step 1

Preheat the oven to 220˚C.

Step 2

Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.

Step 3

Mix in the ricotta, a pinch of salt and pepper and the flour.

Step 4

Make a well in the middle, add the beaten egg and combine the mixture with floured hands. (Be careful not to overwork it, though.)

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve with grated parmesan.