For the Gnocchi:

1. Place the ricotta in a fine mesh strainer and allow the excess moisture to drip off. Let sit for 20-30 minutes (or longer! I have had great results with letting the container sit in the strainer over a bowl overnight in the fridge. The drier your ricotta, the less flour you have to add later, which leads to lighter, fluffier gnocchi).
2. Place drained ricotta, eggs, egg white, cheese, salt, pepper, and grated garlic in a bowl and mix until well combined.
3. Sprinkle about half the flour over the mixture and gently work it in. Repeat with the remaining flour. You may not need the whole 2 cups (or you may need a little more – it really depends on your ricotta). Mix until a soft dough forms but be careful to not overmix. Overmixing leads to dense gnocchi! You want the mixture to homogenous and not super sticky.
4. Place the mixture in the fridge to allow it to firm up a little bit (I think this step is super important – I tend to add less flour when the dough is a little firmer).
5. Place a piece of parchment paper on a baking sheet and sprinkle it lightly with flour.
6. Divide the chilled dough into 6 pieces and gently roll each piece into a ½-inch-thick rope on a well-floured surface. Cut each rope into 1-inch pieces, toss each piece in a little bit of flour, and place them on the prepared baking sheet. Continue until all the gnocchi have been formed. At this point, you can cover the gnocchi with plastic wrap and keep in the fridge until you are ready to cook them. They can be made a day ahead.

For the Breadcrumbs:

1. In a large skillet, melt the butter and olive oil over medium heat. Once the butter is melted and bubbly, add in the garlic and cook for 1 minute to allow it to infuse.
2. Add in the breadcrumbs and a pinch of salt and pepper. Toss the breadcrumbs so they are evenly coated in the butter and oil and cook for a minute or two until they toast up a little bit.
3. Remove the breadcrumbs from the skillet and spread out on a plate lined with paper towels. Allow to cool (they will crisp up as they cool).

Assembly:

1. Bring a large pot of salted water to a gentle boil.
2. Once the water is boiling, wipe out the skillet used for the breadcrumbs and place it over medium heat. Add the butter and once melted, add in the shallot and garlic.
3. Meanwhile, place the asparagus in the boiling water and cook for 1 minute. Using a slotted spoon, remove the asparagus from the water and place it in the skillet with the butter.
4. Add the gnocchi, in batches, to the pot of water and cook each batch for 1-2 minutes, or until the gnocchi float to the top. Using the slotted spoon, add them to the skillet with the asparagus.
5. Once all the gnocchi are cooked and in the skillet, add in a drizzle of the cream and the grated parmesan cheese. Toss to combine everything and cook for another minute or until the sauce is slightly thickened and coating the gnocchi and asparagus. Season, to taste, with salt and pepper. Add in the peas and half of the breadcrumbs and toss to combine everything.
6. Divide the gnocchi between serving bowls and garnish with the remaining breadcrumbs (a tablespoon or two on each bowl), chopped chives, a grating a lemon zest, and more parmesan cheese. Serve immediately.

NOTES:

1. Both the gnocchi and the breadcrumbs can be made up to a day ahead. Store the gnocchi on the baking sheet in the fridge, wrapped in plastic wrap. You can drop them into boiling water straight from the fridge.
2. The breadcrumbs should be fine to sit at room temperature in an airtight container for a day or two.