In a medium bowl, combine ricotta, eggs, salt, zest, 1 tsp vanilla, and flour. Stir until thoroughly mixed, but be careful not to overwork! Stop mixing when all ingredients are combined.
Using a sifter, flour the surface of a baking sheet thoroughly.
Next, scoop 1 heaping tablespoon of dough onto a spoon, then scrape the spoon on the edge of the bowl at an angle to create a semi flat side on the gnocchi. Dip your finger in flour, then—pushing from the handle of the spoon to the tip—scrape the dumpling off onto the floured baking sheet. Make sure the dumplings don’t touch, or they will stick. When all the dumplings are on the sheet, top with more sifted flour. Use two baking sheets if needed.
Side note--don’t let them sit for too long, or the dough will stick to the sheet. Keep em’ cold!
Bring a pot of water to a boil with 1/4 cup kosher salt. When the water is bubbling, carefully drop in each dumpling—I did this in two batches. Allow dumplings to boil for 4-5 minutes (they will begin floating to the top), then remove from water with a slotted spoon and strain gently. Repeat this until all dumplings are cooked.
In a medium skillet, heat 1/4 cup olive oil. When oil is hot, place dumplings in the pan—allow each side to crisp and brown for 3 minutes before flipping to the other side.
Repeat this step (using a new 1/4 cup of olive oil if needeuntil all dumplings are fried.
Bring a large pot of water to a boil with 1/4 cup of salt. When water comes to a boil, add in green beans for 5-6 minutes, then strain and move to ice bath to stop any further cooking. Repeat this for the peas, making sure to only boil them for 45 seconds-1 minute before straining and moving to an ice bath. Strain the green beans and peas and set aside.
On a large serving platter, layer the green beans, corn, peas, gnocchi, radish, and mint. Drizzle with olive oil, a squeeze of fresh lemon, and fresh cracked salt and pepper.