Prepare the Peas: Bring a large pot of salted water to a boil. Add the fresh peas and cook for about 3 minutes until vibrant green and tender. Transfer to ice water to halt cooking. Drain and set aside.

Make the Gnocchi Dough: In a mixing bowl, whisk the egg until frothy. Add ricotta cheese and whisk until smooth. Gradually mix in grated Parmesan cheese, flour, and a pinch of salt until a soft dough forms.

Shape the Gnocchi: Dust a clean surface with flour. Divide dough into portions, roll into ropes, and cut into ½-inch to 1-inch pieces. Lightly flour the pieces and set aside.

Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and watch for them to float to the surface in about 3 minutes. Scoop them out and transfer to a serving bowl.

Brown the Butter: In a medium saucepan, melt butter over medium heat, swirling occasionally. Cook until brown and fragrant, about 5-7 minutes.

Sauté the Vegetables: In a large skillet, add olive oil and sauté asparagus and sugar snap peas until golden, about 4-5 minutes. Stir in reserved peas, lemon zest, and lemon juice. Season and cook for another 2 minutes.

Combine and Serve: Fold the cooked gnocchi into the skillet with vegetables, ensuring they are coated in brown butter. Plate and garnish with chives, black pepper, and flaky sea salt.