Buckwheat & Ricotta Gnocchi from Italian Comfort Food by The Editors of Saveur

Ingredients

• 1 cup fresh or frozen peas
• ¾ cup plus 2 tbsp. buckwheat flour
• Semolina flour, for dusting
• ½ tsp. freshly grated nutmeg
• 2 tsp. kosher salt, plus more to taste
• ½ cup finely grated Pecorino Romano
• 1¾ cups plus 2 tbsp. homemade or store-bought ricotta
• 4 oz. baby spinach
• 1⅓ cups heavy cream
• ¾ cup finely grated Parmigiano-Reggiano
• 1 tbsp. fresh lemon juice
• 1 cup plus 3 tbsp. all-purpose flour, plus more for dusting
• ¼ tsp. freshly ground black pepper, plus more to taste
• 4 egg yolks