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Meyer Lemon Gnocchi with Spinach and Peas
QUICK & CREAMY
Serves: 4
Ingredients 1 c. frozen baby peas (not thawed)
1/2 c. coconut milk
1/4 tsp. dried hot red pepper flakes
1 clove garlic, smashed
1/4 tsp. salt
3 c. baby spinach
1 tsp. grated lemon zest
1 1/2 tsp. fresh lemon juice
1 lb. dried gnocchi (perferably De Cecco)
1/4 c. Parmesan cheese, grated
pepper and additional salt to taste
Instructions In a 12 inch, heavy skillet, simmer peas, coconut milk, red pepper flakes, garlic and 1/4 teaspoon salt, 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 large pot of boiling, salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta cooking water. Drain gnocchi.
Combine gnocchi with sauce and cheese and some of the reserved cooking water. Stir to coat. Thin with additional cooking water if necessary.
Season with salt and pepper.
Notes The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The quick, creamy sauce is captured by soft pillows of potato gnocchi.