Make the Pea Gnocchi Dough - In a large pot of salted boiling water, cook the fresh peas for 3-4 minutes until tender. Drain and transfer to a food processor. Puree until smooth. In a mixing bowl, combine the pea puree, flour, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour. - When cooking the fresh peas, be mindful not to overcook them as it can affect the color and flavor of the gnocchi. It's important to drain and cool the peas before pureeing them to achieve a smooth consistency. Adjust the amount of flour as needed to achieve the desired dough consistency.

Shape the Pea Gnocchi - On a lightly floured surface, divide the gnocchi dough into small portions. Roll each portion into a long rope, about 1/2 inch in diameter. Cut the ropes into small bite-sized pieces. Optional: Gently press the gnocchi pieces with a fork to create ridges. - Dust your hands and the surface with flour to prevent the dough from sticking. Rolling the dough ropes requires patience and a gentle touch to maintain the desired shape. Pressing the gnocchi with a fork is optional but can help the sauce adhere better to the gnocchi.

Cook the Pea Gnocchi - Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, usually 2-3 minutes. Remove the cooked gnocchi using a slotted spoon and transfer to a colander to drain. - Be gentle when adding gnocchi to the boiling water to avoid them sticking together. Cooking time may vary slightly, so keep an eye on them and remove them from the water as soon as they rise to the surface. If you prefer a crispier texture, you can pan-fry the cooked gnocchi in a skillet with a drizzle of olive oil until golden brown.

Prepare the Pistachio Pesto - In a food processor, combine pistachios, basil leaves, garlic, parmesan cheese, lemon juice, and olive oil. Pulse until well blended into a thick and creamy pesto consistency. Season with salt and pepper to taste. - For a chunkier pesto, leave some pistachios roughly chopped instead of grinding them all. Adjust the flavors by adding more lemon juice or cheese to suit your taste preference. If you don't have a food processor, you can also use a blender or a mortar and pestle for making the pesto.

Assemble the Dish - In a skillet, heat olive oil over medium heat. Add the fresh peas and sauté for a few minutes until tender. Add the cooked gnocchi to the skillet and gently toss to coat them with the peas and olive oil. Remove from heat and stir in the creamy ricotta. Serve the pea gnocchi in bowls, drizzled with the prepared pistachio pesto and garnished with grated Parmesan cheese, fresh basil leaves, and a squeeze of zesty lemon. - For an extra burst of freshness, you can add a handful of baby spinach leaves or arugula to the skillet along with the fresh peas. Feel free to adjust the quantities of ricotta and pesto according to your taste preferences. Serve the dish immediately to enjoy the flavors and textures at their best.