Boil potatoes in water until just soft. Peel and pass through a vegetable mouli onto a bench. Work quickly so potatoes don't go cold. Add most of the flour and the salt. Using a blunt knife chop over the potatoes to incorporate the flour without overworking. Continue to do this until you have small lumps.

Bring together with your hands and knead gently into a ball, use remaining flour to prevent sticking. Cover with a cloth and rest 10 minutes. Roll into several long logs about 2cm wide, cut into pillow shapes and blanch in boiling water until gnocchi rises to the top. You may have to do this in small batches. Place on a tray and drizzle with some olive oil to prevent sticking.

Season and cook the onion, garlic and pancetta in the oil until soft, about 15 minutes. In a non-stick pan, fry the gnocchi in a little oil until golden on both sides, add butter and allow to foam. Add zucchini and peas to onions and cook quickly for three minutes. Add gnocchi and toss, place in four bowls and garnish with ricotta.