Bring a large pot of salted water to a boil. Add the peas. Cook for about 3 minutes, or until tender. Use a strainer to transfer the peas to a bowl of ice water to cool. Once cooled, drain the peas and set aside. Reserve the pot of water.

In a mixing bowl, beat the egg. Whisk in the ricotta cheese until smooth. Then, whisk in the grated parmesan. Add the flour and salt to the bowl. Use a wooden spoon to incorporate it. Do not over stir (stop just when all of the flour is absorbed and the dough comes together).

Transfer the dough to a lightly floured surface. Gently roll the dough into a long rope, adding a little more flour if needed. Cut the rope into ½-1” pieces. Transfer the gnocchi to the pot of salted boiling water. Cook for about 3 minutes, or until they float to the top.

Meanwhile, add 3 tablespoons of the butter to a small saucepan over medium heat. Allow to melt. Lower the heat to medium-low and continue to cook the butter until golden brown and fragrant.

In a separate skillet, melt the remaining butter over medium-high heat. Add the asparagus and sugar snap peas. Quickly sauté for a minute or so, just until lightly caramelized. Stir in the peas to heat through. Season with the lemon zest, lemon juice, and a pinch of salt to taste.

Drain the gnocchi. Transfer them to the brown butter and allow to toast for a minute. Plate the gnocchi with the brown butter and vegetables over top. Garnish with a pinch of chives, freshly cracked black pepper, and flaky sea salt.