Cut baked potatoes in half and scrape out the flesh. Season with salt and Black Pepper.
Pass the potato flesh through a ricer into a bowl.
Whisk the Egg and add about 2/3 of it to the riced potatoes. Start binding the mixture.
Gradually sprinkle in 00 Flour (approx.) and continue to bring the dough together until it forms a cohesive ball.
Let the gnocchi dough rest for 5 minutes.
Lightly flour a clean surface. Take portions of the dough and roll them into long ropes. Cut the ropes into small gnocchi pieces.
Shape each gnocchi by either pressing your thumb into it or rolling it against a fork to create ridges.
Heat Olive Oil (for cooking) in a pan over medium heat. Add Butter (for cooking) around the outside of the pan.
Cook the gnocchi in batches (two or three at a time) until golden brown, flipping them over.
Once cooked, add Peas (fresh), Basil Pesto (fresh), Lemon Zest, and Lemon Juice (fresh) to the pan with the gnocchi. Toss to combine.
Finish with a drizzle of extra virgin Olive Oil (extra virgin, for finishing) and a sprinkle of grated Pecorino Cheese before serving.
