To make the gnocchi, combine the ricotta, egg, Parmesan, and 3/4 cup flour in a large bowl. Stir until the mixture is well combined. Cover and refrigerate for at least 15 minutes.

While the gnocchi is chilling, make the sauce. In a large saucepan over medium-high heat, melt the butter. Add in the garlic and brown for 1 minute. Whisk in the flour and brown for 30 seconds. Stir in the heavy cream, lemon juice, lemon zest, salt and pepper. Cook until thick and creamy, approximately 5 minutes. Keep warm on low heat.

Bring a large pot of salted water to a boil.

Flour a clean, flat work surface. Take a large handful of dough and, using your hands, roll it into a long ¾ inch thick log. Use a bench scraper or a sharp knife to cut the log up into ½ inch pieces. Place the cut pieces onto a lightly floured baking sheet. Continue this process until all dough is rolled and cut.

Drop the gnocchi into the boiling water, working in 2 batches. Give the water a quick stir to make sure the gnocchi doesn’t stick together. When the gnocchi rises to the top of the water, remove with a slotted spoon and transfer to the saucepan with lemon cream sauce. Stir gently to coat the gnocchi and stir in the peas. Garnish with freshly grated parmesan. Serve immediately.