Lemon Gnocchi with Spinach and Peas
Looking for a new and different gnocchi dishes? This one combines it with peas, spinach and lovely lemon cream sauce. A great, fresh Spring dish!
Equipment
- Stove Top
Ingredients
- 1 C Frozen Baby Peas
- ½ C Heavy Cream
- ¼ Tsp Crushed Red Pepper Flakes
- 1 Clove Garlic Smashed
- 3 C Packed Baby Spinach (5-6 oz)
- 1 Tsp Lemon Zest
- 1 ½ Tsp Fresh Lemon Juice
- 1 lb Dried Gnocchi (De Cecco is best)
- ¼ C Parmesan Cheese Grated
Instructions
- Simmer peas with cream, red pepper flakes, garlic and ¼ teaspoon salt in 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 until al dente. Reserve ½ cup pasta water, then drain gnocchi.
- Add gnocchi to sauce with cheese and some reserved pasta water and stir to coat. Thin with more water if needed.
Tried this recipe?Let us know how it was!
