AuthoradamThe 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.
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 the sauce with cheese and some reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
4 servings
1
- Amount per serving
- Calories265
- % Daily Value *
- Total Fat 42g54%
- Saturated Fat 20g100%
- Sodium 17mg1%
- Total Carbohydrate 86g32%
- Dietary Fiber 15g54%
- Total Sugars 14g
* 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
Directions
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 the sauce with cheese and some reserved cooking water and stir to coat. Thin with additional cooking water if necessary.