June 28, 2014

gnocchi with spinach and peas in a lemon cream sauce

Gnocchi is an Italian pasta usually made from potato, and until about year ago, I had never tried it.  I was always curious what that white pillowy looking pasta was but never ventured over until I came across this pasta recipe.  I fell in love and it became an instant favorite.

This pasta is delicious and super quick to make.  Perfect for a busy weeknight!!  The lemon balances out the sweetness from the peas and pairs perfectly with the spinach.  Let's not forget the bread... which with pasta is pretty much a must around our house!:)  I decided, last minute of course, to make classic dinner rolls.  They taste just like the ones Grandma used to make, soft with that sweet yeast smell.

Servings 4-6
Total Time 20 minutes

  • 2 cups fresh baby peas, depending on season you may have to grab frozen
  • 1 cup heavy cream
  • 1/2 teaspoon dried hot red-pepper flakes
  • 2 garlic clove, smashed
  • 6 cups packed baby spinach (6 ounces), roughly chopped
  • 1 lemon, zest 2 teaspoons and then juice
  • 2 pound dried gnocchi 
  • 1/2 cup grated parmesan


1.  In a large skillet skillet simmer the peas with cream, red-pepper flakes, garlic, and 1/2 teaspoon salt  covered for about 5 minutes, until tender (raw peas may take a bit longer). 

2.  Meanwhile, cook gnocchi in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi. 

3.  Add gnocchi to sauce with cheese and spinach.  Toss over low heat until the spinach wilts.

4.  Remove from heat and stir in lemon zest and juice.  Thin with additional cooking water if necessary.

5.  Top with grated parmesan and enjoy!!

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