Method

Place the spinach, ricotta, flour, eggs and pecorino in a large bowl. Mix until combined and a sticky dough forms.
On a well-floured surface, roll the gnocchi into a long sausage and using a knife cut into 2cm pieces. Press your knuckle into the centre of each piece to create a dimple.
Drop the gnocchi into a pan of salted boiling water and cook for 2-3 minutes or until they’ve risen to the surface.
Meanwhile, in a frying pan, melt the butter until it starts to foam and add the peas. When the gnocchi is cooked, using a slotted spoon, drain them from the water and into the frying pan, swirling the pan as you do. The small amount of residual starchy water will emulsify with the butter to create a silky sauce.
Spoon on the plate, top with fresh pea shoots and a sprinkle of black pepper.