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Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill. Adapted from bonappetite.com
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 ½” round tip or a large resealable plastic bag.
Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½” opening in the bottom of the bag. Working in 3 batches, pipe dough into the pot, cutting off 1” lengths with a paring knife and letting dough drop into the water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve ¼ cup of cooking liquid.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook morels, tossing occasionally until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside. Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently until vegetables are warm and the sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
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