Gnocchi Al Limone Con Spinaci E Piselli - cooking recipe

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

Preparation

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.