The zing of fresh lemon enhances both the peas' sweetness and the natural flavour of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
1cupfrozen baby peasNot thawed
½cupheavy cream
¼tspdried hot red-pepper flakes
1garlic cloveSmashed
3cupspacked baby spinach (3 ounces)
1tspgrated lemon zest
1 ½tspfresh lemon juice
1pound dried gnocchi (preferably De Cecco)
¼cupgrated parmesan
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.
2
Add spinach and cook over medium-low heat, uncovered, stirring until wilted. Remove from heat and stir in lemon zest and juice.
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.
4
Add gnocchi to the sauce with cheese and some reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1cupfrozen baby peasNot thawed
½cupheavy cream
¼tspdried hot red-pepper flakes
1garlic cloveSmashed
3cupspacked baby spinach (3 ounces)
1tspgrated lemon zest
1 ½tspfresh lemon juice
1pound dried gnocchi (preferably De Cecco)
¼cupgrated parmesan
Directions
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.
2
Add spinach and cook over medium-low heat, uncovered, stirring until wilted. Remove from heat and stir in lemon zest and juice.
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.
4
Add gnocchi to the sauce with cheese and some reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
Authoradmin Slimene