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- Lemon Gnocchi with Peas and Spinach
- (Limone Gnocchi con Piselli e Spinaci)
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- Ingredients:
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1 pound dried gnocchi
3 cups packed baby spinach (3 ounces)
1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
1 teaspoon grated lemon zest
1 and 1/2 teaspoons fresh lemon juice
1/4 cup grated Parmigiano cheese
Directions:
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5-6 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted.
Remove from heat and stir in lemon zest and juice.
Cook gnocchi in a pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
Reserve 1/2 cup of pasta cooking water.
Drain gnocchi.
Add gnocchi to sauce with cheese and some of the reserved cooking water and stir to coat.
Thin with additional cooking water if necessary. Makes 4 servings.
That's it!
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