Gnocchi Al Limone Con Spinaci E Piselli
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup frozen baby peas (not thawed)
- 1⁄2 cup heavy cream
- 1⁄4 teaspoon red pepper flakes
- 1 garlic clove, smashed
- 3 cups Baby Spinach (3 ounces)
- 1 teaspoon lemon zest, grated
- 1 1⁄2 teaspoons fresh lemon juice
- 1 1⁄2 lbs gnocchi (preferably De Cecco)
- 1⁄4 cup parmesan cheese, grated
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 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 parmesan cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com