I made Lemon Gnocchi with Spinach and Peas on Saturday. Sweet, filling, and with a lemon twist.
Lemon Gnocchi with Spinach and Peas
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.
Makes 4 servings
Quick Kitchen
Andrea Albin
ingredients
1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
preparation
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. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
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2 comments:
Is gnocci typically potato filled? I went to the local italian eatery by our apartment saturday night and they sell homemade gnocci is fanciful flavors, ie: sweet potato, spinach. And after I left started wondering if those ingredients made up the shell or the filling? Thank you for reading through my boring comment!
oh lovely! Someone is reading my recipes.
Yes, gnocchi is usually made of potato. I have never had other flavors of gnocchi but it sounds good? Gnocchi is similar to pasta, so I guess it would be like spinach-flavored pasta. Not really necessary if you are preparing it with fresh spinach anyway perhaps.
Let me know if you have further findings in this area as I am a gnocchi lover. Pillows of potato!!
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