I’m going to come clean: this recipe is supposed to serve 4 and tonight it really only served 2 and a bit. Adapted from Gourmet magazine, it’s simple to make and delicious, but one of my children declared he liked it “except for the sauce”, and another decided she doesn’t like lemon; the third gamely ate a couple gnocchi and called it a day. Though I seem to recall that when I last made this dish, before kids, my husband and I ate the entire thing that time, too…..
- 1 1/2 cups frozen peas, not defrosted
- 3/4 cup heavy cream
- 2 large garlic cloves, chopped
- 1/4 tsp crushed red pepper
- 1/2 tsp kosher salt
- 5 oz. baby spinach
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 lb. dried potato gnocchi
- generous 1/2 cup freshly grated Parmesan or Parmigiano-Reggiano
While you’re waiting for a large pot of salted water to come to a boil, simmer the peas, cream, garlic, red pepper flakes and salt in a large saucepan over medium-low heat.
After 5 minutes, add the spinach in batches, tossing gently just until all the spinach wilts. Meanwhile cook the gnocchi until al dente (they should all be floating on top), reserve some cooking water, and drain.
Remove pan with spinach from the heat, stir in the lemon zest and juice,
then add the gnocchi and cheese, stirring to combine. Add some reserved cooking water to thin the sauce if desired.