In a high-speed blender (or mixing device) add ricotta, olive oil, parmesan cheese, spices, and lemon juice. Blend on medium until well combined. Should take about 1 minute. Set aside.
Fill a medium-size pot with water and some salt and bring to a boil.
Meanwhile, when the gnocchi is almost ready, heat up olive oil and butter on medium in a large saucepan.
When gnocchi is ready (takes about 2 minutes), it should float to the top and be pillowy soft. Take a small cup and scoop out some pasta water. Set pasta water aside and drain the rest of the gnocchi.
Add gnocchi to the saucepan with oil and butter. Mix well. Add in frozen peas and mix well again.
Add the ricotta sauce from the blender into the saucepan and mix well. Add a splash of pasta water and mix. It should be creamy and slightly liquidy. That is ok, because it will reduce.
Add in grated white cheddar cheese and mix well.
Lastly, season with salt and pepper to taste and top with zome lemon zest. Serve hot and enjoy!
Servings 4