Lemon Gnocchi With Greens And Peas

This dish can accommodate komatsuna, bok choy, mizuna, tatsoi, spinach or a combination – feel free to experiment. The lemon in this dish brings a light taste to the pasta. When the gnocchi begins to float to the surface of the water, you know it’s done.
1 cup snap or shelling peas
1/2 cup heavy cream
3/4 teaspoon red-pepper flakes
1 garlic clove, smashed
3 cups packed greens (3 ounces)
1 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
3 tablespoons, salt
1 pound dried gnocchi
1/4 cup grated parmesan
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 greens 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 ½ cup pasta-cooking water, then drain gnocchi. Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
Serves 4.
From: http://www.epicurious.com/recipes/food/views/Lemon-Gnocchi-with-Spinach-and-Peas-240959#ixzz1ypm2BSDC

Like this Recipe? Share it!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest