Potato Gnocchi with Spring Pea Purée

Recipe courtesy of Kyle Maynes, Sous Chef, Manasquan River Golf Club (Brielle, NJ)

Procedure for the Gnocchi:

Bake potatoes until very tender, about an hour.
Remove from oven and immediately cut in half and scoop flesh through ricer while still hot. Spread out on a sheet tray to let steam evaporate and cool. More steam evaporated from potatoes means less moisture in potatoes, which means better gnocchi.
Let potatoes cool off completely. Lightly mix with ricotta, salt, and flour. Be careful not to overwork at this point, as they will become gummy and tough.
Form a well in the middle with the potato mixture and add the beaten eggs and combine.
Add the chopped thyme and work into a smooth ball. Let rest at room temp for an hour before forming the gnocchi.
Cut into 1-inch pieces, like small pillows.
Let set in refrigerator, about 30 minutes, then blanch in boiling salted water until they float to the top.
Remove gnocchi from water and transfer to a sheet tray with extra virgin olive oil so that they don't stick to each other.
Store in airtight container until ready to use.

Procedure for the Spring Pea Purée:

Blanch peas until soft. Shock in an ice bath.
Blend peas with a splash of ice water to get it going in blender.
Drizzle chive oil, lemon zest, and a pinch of ascorbic acid. Season with salt and vinegar.
Pass through chinois over ice bath.
Store in airtight container until ready to use.