Spring Vegetarian Gnudi

1 pound ricotta cheese, drained1 egg 1/3 cup fresh grated parmesan cheese 1/2 teaspoon salt, plus more for boiling 1/8 teaspoon finely ground white pepper 3/4 cup all-purpose flour, plus more for finishing 3 large asparagus spears, cut in 1-inch pieces 1/4 cup shelled green peas (preferably fresh)3 cloves garlic, peeled and sliced thin1 tablespoon butter or olive oil 1/2 cup baby pea shoots, see note 1/2 cup rich, dark vegetable stock (homemade or canned)1 tablespoon white wine or whipping cream (depending on how much dairy you would like)1 tablespoon freshly shredded parmesan cheeseExtra-virgin olive oil for finishingFor the gnudi: Put the ricotta in bowl lined with paper towels and drain for 30 minutes.Mix the ricotta, egg, parmesan, 1/2 teaspoon salt, pepper and 3/4 cup flour together in big bowl. Cover and let sit in the fridge 20-30 minutes. Have ready a bowl of extra flour. Remove ricotta dough from fridge. With a teaspoon, scoop up small dumplings and put into the flour bowl. Cover the balls with flour. Repeat until all the dough is used.Meanwhile, bring a large pot of water to boiling; add enough salt to make it taste like the ocean. Have ready a bowl or bucket of iced water.Dust excess flour from the gnudi and cook in boiling salted water about 3 minutes. Don't overcrowd the pot. Drain and drop the dumplings in iced water to stop the cooking. The gnudi will be firm. They will hold two to three days in the fridge. Drain and refrigerate in an airtight bag or container.To complete the dish: Blanch the asparagus in boiling water and then place in iced water to stop the cooking. In a large skillet, saute the peas, garlic and asparagus in butter until almost cooked through, about 2 minutes. Do not allow to brown.Add the vegetable stock and wine or cream and let come to a boil. Add the gnudi and cook, stirring, for 2 to 3 minutes. Add the pea shoots, toss till wilted and remove pan from the heat. Taste and season with salt and pepper, if needed. Top with cheese and drizzle with extra-virgin olive oil.Serves two to three.Cook's note: Look for baby pea shoots at produce markets or Asian grocery storesChef Maya Rotman-Zaid, Flight Restaurant and Wine Bar, Glenview