Name: Lemon Gnocchi with Spinach and Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup frozen baby peas; ½ cup heavy cream; ¼ tsp dried hot red-pepper flakes; 1 garlic clove; 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

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.

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

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.