Lemon Gnocchi with Spinach and Peas

Name: Lemon Gnocchi with Spinach and Peas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters frozen baby peas (not thawed); 85 grams cups packed baby spinach; 1 garlic clove, smashed; 454 grams dried gnocchi (preferably De Cecco); 118 milliliters heavy cream; 2 teaspoons fresh lemon juice; 1 teaspoon grated lemon zest; 59 milliliters grated parmesan; 0 teaspoons dried hot red-pepper flakes

The recipe Lemon Gnocchi with Spinach and Peas could satisfy your Mediterranean craving in about 20 minutes. One portion of this dish contains around 10g of protein, 14g of fat, and a total of 347 calories. For $1.6 per serving, you get a side dish that serves 4. A mixture of gnocchi, lemon juice, parmesan, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.

Ingredients you will need

Garlic

Pepper

Cream

Peas

Salt

Equipment you will use

Frying Pan

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted.

Ingredients you will need

Spinach

Remove from heat and stir in lemon zest and juice.

Ingredients you will need

Lemon Zest

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.

Ingredients you will need

Gnocchi

Pasta

Water

Salt

Equipment you will use

Pot

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

Ingredients you will need

Gnocchi

Cheese

Sauce

Water

Equipment

Frying Pan

Pot

Ingredients

Servings:

237milliliters

frozen baby peas (not thawed)85grams

cups packed baby spinach 1

garlic clove, smashed 454grams

dried gnocchi (preferably De Cecco)118milliliters

heavy cream 2teaspoons

fresh lemon juice 1teaspoon

grated lemon zest 59milliliters

grated parmesan 0teaspoons

dried hot red-pepper flakes

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.