Instructions

• Preheat the oven to 200°C/Gas 6. Bake the potatoes in their skins for 1–1¼ hours until tender the whole way through.
• Remove the flesh from the skins (ideally while still warm) and mash until smooth – a potato ricer works best here. Mix a pinch of salt, white pepper, and flour in the ricotta. Make a well in the middle, add the beaten egg, and combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed.
• Cut the dough in half and shape each piece into a long cigar shape about 1.5cm thick. Using the back of a floured table knife, cut each length of dough into 2cm pieces to make 'pillows' or individual gnocchi. Gently press each one in the center using your floured finger.
• Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. The dent will hold more sauce and allow the gnocchi to take on more flavor.
• While the gnocchi is cooking, heat a frying pan over medium-high heat and add a little olive oil. Add the cooked gnocchi to the hot pan with a pinch of salt and black pepper, and sauté for 1–2 minutes on each side until nicely colored.
• Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest.
• To make the cream sauce, heat another frying pan over medium heat and melt a knob of butter. Add a little salt and black pepper, then add the cream and cook for 1-2 minutes, stirring constantly.
• On the serving plates, lay the cooked gnocchi and pour the cream sauce over the gnocchi. Top with the grated Parmesan cheese. Serve immediately.