Gnocchi with Spinach, Peas, and Lemon

I think lemon and peas go really well together, especially sweater peas, and both compliment spinach very well. This is a quick and easy dish that never disappoints. I love a good potato gnocchi, but you can easily use penne or other pasta instead.

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Favorited: 7

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Servings: 2

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

1 tablespoon butter

1/4 cup yellow onion, diced

1 medium clove garlic, diced

1 cup fresh or frozen baby peas

1/2 cup heavy cream

3 cups packed baby spinach, chopped

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 pound dried gnocchi

1/4 cup grated parmesan

1/4 cup fresh basil, chopped


1In a medium sized skillet, saute the onion and garlic in butter, for about 3 minutes or until the onions are soft.

2Add the cream and peas to the skillet, cover, and simmer until peas are tender. Do not boil, or the cream could separate.

3Meanwhile, cook the gnocchi according to the instructions that came with your gnocchi.

4Stir the spinach into the skillet with cream and cook over medium-low heat until the spinach is wilted, about 3 minutes. Then remove from heat.

5Stir the lemon zest & juice and basil into the cream and peas.

6Strain the gnocchi from it’s cooking water (keep the water) and add the gnocchi to the sauce, along with the cheese, and stir to mix everything together. If the pasta and sauce seems a little dry, you can add a little of the gnocchi cooking water to thin the sauce if need be.

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