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

In a large bowl, combine the drained ricotta, egg yolks, Parmesan, lemon zest from both lemons, salt, pepper and nutmeg. Mix until well combined.

Gradually fold in the gluten-free flour until a soft, slightly sticky dough forms. Be careful not to overwork the mixture.

Dust a clean work surface generously with gluten-free flour. Divide the dough into 4 portions and gently roll each into a 2cm thick rope.

Cut each rope into 2cm pieces and place the gnocchi on a floured baking tray, ensuring they do not touch.

Bring a large pot of salted water to a gentle boil over medium-high heat.

Meanwhile, melt the butter in a large frying pan over medium heat. Add the sliced garlic and cook for 1 minute until fragrant but not browned.

Add the peas to the butter and cook for 3-4 minutes until tender. Add the lemon juice and season with salt and pepper.

Working in batches, carefully drop the gnocchi into the boiling water. Cook for 2-3 minutes until they float to the surface and hold their shape.

Using a slotted spoon, transfer the cooked gnocchi directly into the pan with the pea butter sauce.

Gently toss the gnocchi in the sauce over low heat for 1 minute, allowing them to absorb the flavours.

Remove from heat and fold through the fresh chopped mint and drizzle with olive oil.

Serve immediately in warmed bowls, topped with extra Parmesan and a final grating of lemon zest.