For the Gnocchi:
4 cups ricotta (from two 16-ounces containers)
2 large eggs
1 cup finely grated Parmesan
2 teaspoons kosher salt
Freshly ground black pepper
1 cup all-purpose flour
Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won’t hold together).
Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2″ round tip or a large resealable plastic bag.
Bring a large wide pot of water to a boil. Add some salt and then reduce the heat to simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2″ opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1″ lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet.
*The gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
For the Gnocchi Sauce
2 tablespoons olive oil, plus more
2 shallots, thinly sliced
Kosher salt
2 cup chanterelles, cleaned cut into bite-sized pieces
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
¼ cup chicken or vegetables stock
1/4 cup (1/2 stick) unsalted butter
Freshly ground black pepper
To serve:
Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shallots, season with salt and then cook until soft and translucent. Add the mushrooms and continue to cook until slightly softened, about 5 minutes.
Add gnocchi, peas, butter, and the stock to skillet with chanterelles. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes, season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.