Lemon Gnocchi with Spinach and Peas

Authoradam
DifficultyIntermediate

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 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 cup frozen baby peasNot thawed
 ½ cup heavy cream
 ¼ tsp dried hot red-pepper flakes
 1 garlic cloveSmashed
 3 cups packed baby spinach (3 ounces)
 1 tsp grated lemon zest
 1 ½ tsp fresh lemon juice
 1 pound dried gnocchi (preferably De Cecco)
 ¼ cup grated 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.

Category
Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 265Calories from Fat 87
% Daily Value *
Total Fat 42g65%
Saturated Fat 20g100%
Sodium 17mg1%
Total Carbohydrate 86g29%
Dietary Fiber 15g60%
Sugars 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup frozen baby peasNot thawed
 ½ cup heavy cream
 ¼ tsp dried hot red-pepper flakes
 1 garlic cloveSmashed
 3 cups packed baby spinach (3 ounces)
 1 tsp grated lemon zest
 1 ½ tsp fresh lemon juice
 1 pound dried gnocchi (preferably De Cecco)
 ¼ cup grated 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.

Lemon Gnocchi with Spinach and Peas

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