Ricotta-Feta Gnocchi Tossed in Maple-Brown-Butter and Sweet Peas Sauce

Directions

1. For the Gnocchi
2. To make the Gnocchi: In a large bowl, using a large fork, mix well ricotta and feta until smooth; add egg yolks, lemon zest, salt and pepper, mix until combined. Sift flour over the mixture; sprinkle semolina and using a rubber spatula gently fold together.
3. Turn mixture out onto a lightly floured work surface. Lightly knead just until dough comes together (do not overwork dough).
4. Divide the dough into 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1/2-inch pieces, deep your finger tip in flour and make an indentation in each gnocchi. Place on a lightly floured baking sheet; cover with a kitchen towel. Transfer to the refrigerator until ready to use.

1. For the Maple-Brown-Butter
2. To make the Maple-Brown-Butter: In a small saucepan, heat butter over medium heat, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately strain into a small bowl.
3. In a clean saucepan, bring maple syrup, salt and the thyme sprig to a boil over medium-high and cook 2 minutes; then discard thyme sprig, add brown butter and mix in lemon juice and peas. Cover and keep warm over a pot of simmering water.
4. To serve: Bring a large pot of salted water to a boil, shake off excess flour from the gnocchi and add to boiling water. When they plump up and float to surface, lower the heat and cook for about 3-4 minutes. Drain, shake off excess water and toss with the Maple-Brown-Butter and Peas Sauce in a large bowl.
5. Transfer to a warmed platter or individual bowls, sprinkle with thyme leaves, lemon zest and grate Parmigiano Reggiano over the top. Serve immediately.