Lemon Gnocchi with Spinach and Peas

This week I received some fresh spinach and peas in my CSA bag. Flipping through my binder, I found this recipe I pulled from the December 2007 issue of Gourmet (RIP). Perfect!  I don’t know why it was published in December, since this is such a summery type of dish – maybe Ruth was off her game that month. It was so fast and easy to make, too.

Lemon Gnocchi with Spinach and Peas

yield: Makes 4 servings

active time: 10 min

total time: 20 min

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Ingredients

1 cup frozen baby peas (not thawed) (I used fresh from my CSA)

1/2 cup heavy cream (I used half and half)

1/4 teaspoon dried hot red-pepper flakes (I always add more)

1 garlic clove, smashed (I minced 3 cloves of garlic)

3 cups packed baby spinach (3 ounces) (I used regular spinach from my CSA)

1 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 pound dried gnocchi (preferably De Cecco)

1/4 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 (actually you should cook them until they float). Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Simmering in the sauce

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Light, summery, and delicious