Buckwheat and Ricotta Gnocchi with Cream Peas and Spinach

Ingredients

• 1 3⁄4 cups plus 2 tbsp. homemade ricotta or store-bought whole-milk ricotta
• 1⁄2 cup finely grated Pecorino Romano
• 2 tsp. kosher salt, plus more to taste
• 1⁄2 tsp. freshly grated nutmeg
• 1⁄4 tsp. freshly ground black pepper, plus more to taste
• 4 egg yolks
• 1 cup plus 3 tbsp. all-purpose flour, plus more for dusting
• 3⁄4 cup plus 2 tbsp. buckwheat flour
• Semolina flour, for dusting
• 1 cup fresh or frozen peas
• 1 1⁄3 cups heavy cream
• 4 oz. baby spinach
• 3⁄4 cup finely grated parmesan
• 1 tbsp. fresh lemon juice

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