Gnocchi Al Limone Con Spinaci E Piselli |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lemon Gnocchi with Spinach and Peas Ingredients:
1 cup frozen baby peas (not thawed) |
1/2 cup heavy cream |
1/4 teaspoon red pepper flakes |
1 garlic clove, smashed |
3 cups baby spinach (3 ounces) |
1 teaspoon lemon zest, grated |
1 1/2 teaspoons fresh lemon juice |
1 1/2 lbs gnocchi (preferably de cecco) |
1/4 cup parmesan cheese, grated |
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 sauce with parmesan cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
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