Lemon Gnocchi with Peas & Spinach

Lush potato gnocchi are accented with fresh citrus, sweet peas and baby spinach for a hearty, flavorful meal. This gnocchi with spinach dish is as easy to prepare as it is delicious.

INGREDIENTS

• 1 cup frozen peas
• 8 ounces heavy cream
• 1 clove garlic, smashed
• DeLallo Sea Salt Grinder
• 3 cups packed baby spinach leaves
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons DeLallo Lemon Juice Slice
• 1 (1-pound) package DeLallo Potato Gnocchi
• 1/4 cup Parmigiano-Reggiano, grated

DIRECTIONS

1. In a large skillet, combine peas, cream, garlic and 1/4 teaspoon of salt. Cover and simmer for about 5 minutes, until tender. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from heat and mix in lemon zest and juice.
2. Meanwhile bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/2 cup of pasta water for final dish.
3. Toss hot gnocchi with hot sauce in saucepan and reserved pasta water. Stir to coat. Top with grated Parmigiano-Reggiano and serve.