Pea and Ricotta Gnocchi with Zucchini Ribbons

5 T.  extra virgin olive oil, plus extra, to drizzle

2 spring onions, trimmed, finely chopped

2 1/2 cups  frozen peas

4 C. firm full-milk ricotta

1 cup finely grated parmesan, plus extra shaved, to serve

1 1/2 cups plain flour

1 egg

2 tablespoons lemon juice

3 zucchinis, peeled or shaved into ribbons

4–6 slices Prosciutto

2 tablespoons small basil leaves

 

Heat 2 tablespoons oil in a pan over medium heat. Add onions and stir for 3 minutes or until soft. Add peas and stir for a further 5 minutes or until peas are soft. Process mixture in a food processor until almost smooth. Transfer to a bowl. Cool. Add ricotta, 40g (1/2 cup) parmesan, flour and egg to pea mixture, season with salt and pepper, then stir to combine. Line a large oven tray with foil, then drizzle with oil. Bring a large saucepan of salted water to the boil, then reduce heat to a simmer. Using a tablespoon, scoop a spoonful of pea mixture. Using a second spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) into the water. Working quickly, repeat to make 10 gnocchi. Cook for 2 minutes or until gnocchi float to the surface. Remove with a slotted spoon and place on tray. Repeat process 3 more times; makes 40 gnocchi.