Let ricotta drain by spooning the cheese onto paper towels, allowing the cheese to sit for at least 20 minutes.
Using a food processor, combine ricotta, eggs, Parmesan cheese, and kosher salt. While pulsing, season with pepper until the mixture is smooth. Continue pulsing while adding flour to make a smooth and moist mixture.
Transfer the contents of the processor into a pastry bag and create a round tip to shape the gnocchi.
Vegetables and Assembly
Boil salted water and add asparagus. Cook until vibrant green and cooked to your preference of crisp-tender. This process takes about 1 minute. Blanch in a bowl of ice water, and drain. Slice vegetables into small pieces, leaving the tips intact.
Reduce the heat to a simmer and pipe dough into the pot cutting the mixture at 1” lengths using a knife.
Cook the pasta about 3 minutes, until it doubles in size. Transfer the gnocchi into an oiled baking sheet, straining excess water. Make sure to keep at least ¼ of the pasta water!
Heat 2 Tbsp. oil in a large skillet over medium heat. Cook mushrooms, stir the pasta and cook for about 5 minutes until softened. Add shallot to pan and continue tossing for about 5 minutes.
Combine gnocchi, asparagus, peas, butter, and reserved cooking liquid to pan with mushrooms. Cook two minutes while gently tossing until vegetables are warm and sauce has thickened seasoning with salt and pepper. Top with chives, Parmesan cheese, and lemon zest to your liking.