Cheesy Gnudi with Green Beans and Pesto

Stir together the ricotta, Fontina, Parmesan, lemon zest, eggs, salt, and pepper in a large bowl to combine. Slowly add the flour and stir until the dough comes together.

Bring a large pot of salted water to a gentle boil. Put a layer of flour onto a plate. Using a teaspoon measure, form the dough into small balls and roll in the extra flour, dusting off any excess. Place the formed gnudi on a plate while you finish forming all of them.

Working in batches, add the gnudi into the boiling water and cook for about 2 minutes, until they float to the top. Once they float to the top, cook for another minute. Using a slotted spoon, remove the gnudi from the pot and allow the water to drain off then transfer to a sheet tray. Continue coking the rest of the gnudi.

Bring the pot of water back to a boil and add the green beans. Cook for about 2 minutes, until crisp-tender. Use a slotted spoon and transfer the green beans to a bowl of ice water to cool. Then drain the beans and pat dry.

Melt 2 tablespoons of butter in a large skillet over medium heat. Working in batches, add the gnudi to the pan and cook for 1 to 2 minutes per side, until golden brown. Put the cooked gnudi into a serving bowl. Continue cooking the gnudi, adding more butter as needed. Stir the green beans and pesto into the bowl of gnudi. Garnish with the pea shoots.