Lemon Gnocchi with Spinach and Peas
A creamy and comforting pasta dish featuring tender gnocchi tossed with sweet peas, fresh spinach, and a light lemon cream sauce. The dish is finished with parmesan cheese and a hint of red pepper flakes for warmth.
Ingredients
- •1 cup frozen baby peas (not thawed)
- •½ cup heavy cream
- •¼ teaspoon dried hot red-pepper flakes
- •1 clove garlic clove, smashed
- •3 cups packed baby spinach (3 ounces)
- •1 teaspoon grated lemon zest
- •1½ teaspoons fresh lemon juice
- •1 pound dried gnocchi (preferably De Cecco)
- •¼ cup grated parmesan
Cooking Instructions
- 1.
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
5 min
- 2.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
3 min
- 3.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
5 min
- 4.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
2 min
