Ricotta Gnocchi with Arugula Pesto and Spring Vegetables

Name: Ricotta Gnocchi with Arugula Pesto and Spring Vegetables
Ingredients: 2 tablespoons extra virgin olive oil; Ricotta gnocchi (recipe follows); 2 cloves garlic, thinly sliced; Pinch of chili flakes, or more if you like spicy (optional); 1 cup English peas, blanched and cooled; 2 cups asparagus, cut into 1-inch sticks, blanched and cooled; 1−1½ cups vegetable stock or water; 3 tablespoons butter; ½ cup grated Parmigiano Reggiano; Arugula pesto (recipe follows); Salt and pepper, to taste; 1 tablespoon fresh lemon juice; 10 cherry tomatoes, halved, for garnish (optional); 4 tablespoons pine nuts, toasted, for garnish; Shavings of Parmigiano Reggiano, for garnish; 2 pounds dry ricotta (it typically comes in 15-ounce containers, so get 3 and weigh out 2 pounds); 2 large eggs; ¾−1 cup all-purpose flour; 2 tablespoons salt; Pinch of ground nutmeg; 3 light handfuls arugula; 2 light handfuls spinach; 3 cloves garlic, chopped or grated; Zest of 2 lemons; ¾ cup extra virgin olive oil; ½ cup Parmesan, grated; ¼ cup pine nuts, toasted