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Lemon Gnocchi with Spinach and Peas

Ingredients

  • 1 garlic clove, smashed
  • 1/2 medium onion, chopped
  • 1 cup frozen baby peas (not thawed)
  • 1/4 cup heavy cream
  • 1/4 teaspoon dried hot red-pepper flakes
  • 3 tablespoons plus 1/4 teaspoon sea salt
  • 3 cups packed baby spinach (3 ounces)
  • 1/2 lemon, zested and juiced
  • 1 pound dried gnocchi
  • 1/4 cup parmesan cheese

Directions

Prep: 1. Boil water for gnocchi. 2. Smash garlic. 3. Chop onion. Make: 1. Simmer peas with cream, red-pepper flakes, garlic, onion and 1/4 teaspoon salt in a 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 cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Goes great with these recipes

Simple Arugula Salad with Avocado
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