Drain the ricotta in a fine-mesh sieve lined with cheesecloth for at least 30 minutes to remove excess moisture, pressing gently.

In a large bowl, combine the drained ricotta, flour, parmesan, beaten egg, lemon zest, nutmeg, and a generous pinch of salt. Mix gently until a soft dough forms, being careful not to overwork it.

Turn the dough onto a lightly floured surface and divide into 4 portions. Roll each portion into a rope about 2cm thick, then cut into 2cm pieces.

Gently press each piece with the back of a fork to create ridges, placing finished gnocchi on a floured baking tray.

Bring a large pot of generously salted water to a rolling boil. Cook the gnocchi in batches, removing them with a slotted spoon about 30 seconds after they float to the surface. Transfer to a plate.

While cooking the gnocchi, blanch the peas in the boiling water for 2 minutes, then drain and set aside.

In a large skillet over medium heat, melt the butter and cook for 3-4 minutes, swirling occasionally, until it turns golden brown and smells nutty.

Add the sliced garlic to the brown butter and cook for 30 seconds until fragrant but not browned.

Add the cooked gnocchi and peas to the skillet, tossing gently to coat in the brown butter for 1-2 minutes until lightly golden.

Remove from heat and stir in the fresh mint and chives. Season with salt and pepper to taste.

Serve immediately, topped with extra grated parmesan and a final grating of lemon zest.