1. Grate lemon peel and set zest aside. Squeeze 1 1/2 teaspoons of lemon juice into a small bowl and set aside. Combine ricotta, 1 tablespoon oil, reserved lemon juice, 1/4 teaspoon reserved lemon zest, and 1 tablespoon water in a food processor and puree until mixture is light and fluffy, 1 to 2 minutes; season with salt to taste.

2. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Stir in peas and cook until they are warmed through, about 2 minutes.

3. Remove skillet from heat, stir in arugula and capers, and season with salt and pepper to taste. To serve, spread whipped ricotta evenly in the bottom of four shallow bowls. Divide the gnocchi mixture on top and sprinkle evenly with Parmesan, parsley, and more lemon zest.

Source: Hannaford fresh Magazine, March - April 2019