1. For the gnocchi,place the spinach in a bowl. Cover with boiling water,leave for 30 seconds,then drain and refresh in iced water. Drain again and squeeze firmly to remove excess water. Finely chop the spinach and combine in a bowl with the ricotta,parmesan,egg and seasoning. Gradually add the flour and stir to form a mixture the consistency of thick mashed potato. You may not need all the flour.
2. On a generously floured work surface and with floured hands,roll a quarter of the mixture into a two-centimetre-wide log,about 40 centimetres long. Cut into two-centimetre lengths with a floured knife. Repeat with the remaining mixture.
3. Bring a large saucepan of water to a simmer and cook the gnocchi,in batches,for 1½ minutes or until they float. Using a slotted spoon,remove and reserve the gnocchi as well as some of the cooking water.
4. Pod the peas. Heat half the clarified butter in a large frying pan over a very high heat and saute the zucchini until it is golden but still and holding its shape. Reserve to one side. Set aside.
5. Heat the remaining butter on a medium heat. Place the peas into the pan along with a pinch of salt and a little of the pasta gnocchi cooking water. Simmer until they are softened,about two to three minutes. Return the gnocchi and zucchini to the pan along with the herbs,tomatoes and a good grind of pepper. Warm through for a minute or so.
6. Divide gnocchi between four plates. Dollop small spoonfuls of the goat's curd,drizzle with oil and serve immediately.