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Mash or rice the baked potatoes to get a light, fluffy texture.
Mix the potato with ricotta, flour, egg, and thyme to make a soft dough.
Roll the dough into long ropes and cut into bite-sized pieces.
Boil the gnocchi until they float to the top, then drain and fry in hot olive oil until crispy.
Add the peas and butter to the pan, and season with lemon zest and Parmesan cheese.