Name: Lemon Gnocchi with Spinach and Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup frozen baby peas (not thawed); ½ cup heavy cream; ¼ tsp dried hot red-pepper flakes; 1 garlic clove, smashed; 3 cups packed baby spinach (3 ounces); 1 tsp grated lemon zest; 1 ½ tsp fresh lemon juice; 1 lb dried gnocchi (preferably De Cecco); ¼ cup grated parmesan

AuthorJustin S.

Rating1.0DifficultyBeginner

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Yields4 ServingsUnitsDefault

Prep Time10 minsCook Time20 minsTotal Time30 mins

Allergens

1 cup frozen baby peas (not thawed)

½ cup heavy cream

¼ tsp dried hot red-pepper flakes

1 garlic clove, smashed

3 cups packed baby spinach (3 ounces)

1 tsp grated lemon zest

1 ½ tsp fresh lemon juice

1 lb dried gnocchi (preferably De Cecco)

¼ cup grated parmesan

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.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

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.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

CategoryPasta

Ingredients