Looking for a new and different gnocchi dishes? This one combines it with peas, spinach and lovely lemon cream sauce. A great, fresh Spring dish!
A few weeks ago, I found myself staring at a package of store-bought gnocchi and wondering if I could easily turn it into something a little different for dinner.
After some searching, I came upon this recipe from Gourmet magazine. Since I had all the ingredients, I set about making it. A short 20 minutes later, I was eating it and what a lovely surprise it was. It was such a lovely and fresh way to enjoy gnocchi and I really wanted to highlight it here for you.
To start, this dish requires only a few ingredients and begins with always easy, store-bought gnocchi. After boiling the gnocchi for just 2 minutes, it heads to a skillet, where it joins peas, spinach, a bit of Red pepper flakes, to spice things up a little and a handful of Parmesan. It's all cooked up together in an easy, creamy lemon sauce.
This is the perfect dish for those nights when you want a nice dinner, but want it quickly and easily. Starting with store-bought gnocchi and frozen peas takes care of that.
Cook's Notes for Gnocchi with Peas, Spinach and Lemon
Instead of boiling a large, tall pot of water to boil the gnocchi, like you would typically do for pasta, use a low, wide pot, such as a high-sided skillet type pot. The wider, shallower pot will boil the water much more quickly and you can get the gnocchi in and out without sitting and waiting for a large pot of water to boil.
Seasoning well is important with this dish. Be sure to salt the water you boil the gnocchi in well. Season the finished dish well with salt and freshly ground pepper, to really bring the flavours together.
While you can use a lower fat cream here, keep in mind that the lower fat the cream, the more likely it will "break" or curdle when combined with an acid, such as the lemon juice used here. The result will be a sauce that will have flecks of curdled cream in a less creamy overall sauce.
Recipe adapted from a Gourmet Magazine 2007 recipe.
Gnocchi with Peas, Spinach and Lemon
Ingredients
- 1 cup baby peas frozen, unthawed
- 1/2 cup whipping cream
- 1/8 - 1/4 tsp dried red pepper flakes
- 1 garlic clove smashed
- 1/4 tsp salt
- 3 cups baby spinach packed
- 1 tsp lemon zest
- 1 1/2 tsp lemon juice
- 1 lb gnocchi shelf-stable or dried
- 1/4 cup Parmesan grated
Instructions
- Bring a large pot of water to a boil and salt it generously.
- While waiting for the water to boil: In a large skillet, bring the frozen peas, cream, red pepper flakes garlic and salt to a simmer over medium heat. Cover skillet, reduce heat to medium-low and simmer until peas are tender, about 5 minutes. *If your skillet doesn't have a lid, place a large baking sheet over-top of the skillet to cover. Be careful removing. It gets hot!
- Remove lid from the skillet and add the spinach. Cook, stirring, over medium-low heat, until the spinach is wilted. Remove the skillet from the heat and stir in the lemon zest and juice.
- When water is boiling, add gnocchi and boil until gnocchi floats to the top, about 2 minutes. Remove gnocchi to skillet with a large slotted spoon (reserving the gnocchi cooking water). Add Parmesan to the skillet as well as splash of the gnocchi cooking water. Return the skillet to the heat and cook, stirring, until just re-warmed through, adding a bit more gnocchi cooking water if necessary to thin out the sauce.
- Spoon into bowls. Season well with salt and freshly ground pepper and garnish with a bit more lemon zest, if you like.
Stephanie says
I did change it a bit because I didn’t have everything on bands: giant Lima beans instead of gnocchis, aragula instsead of spinach and a mixture of broth + flour instead of cream and it was delicious ! Thank you
Jennifer says
We all have to work with what we have :) So glad it worked out well for you :) Thanks!
Irene says
Was after a quick supper & this sounded like it would fit the bill. And it didn’t disappoint! As per Kristina’s suggestion, added sweet onion. And since bacon goes with almost anything, ...!
Used fresh gnocchi for the first round but used shelf-stable for the second round. Our preference was for the shelf-stable.
Not sure why I wasn’t using gnocchi until recently. So glad I’ve found them as they make some easy & very tasty meals.
Jennifer Maloney says
So glad you enjoyed it and yes, I always keep a package of shelf-stable gnocchi in the cupboard so I always have an easy dinner at hand :) Thanks!
annie@ciaochowbambina says
This is my kind of dish! So bright and delicious! Just perfect for spring!!
Jennifer Maloney says
Thanks Annie!
Karen (Back Road Journal) says
Your pasta looks like spring in a bowl...fresh and green.
Jennifer Maloney says
Thanks so much, Karen :)
Laura | Tutti Dolci says
This is my kind of spring pasta! These flavors are my favorite :)
Jennifer Maloney says
Thanks so much, Laura :)
Kristina S says
Absolutely delicious! I sautéed a sweet onion with the garlic in olive oil and butter before making the cream sauce (I used light cream) and added cubed Canadian bacon in. Will definitely make again!
Jennifer Maloney says
Sound delicious, Kristina! So glad you enjoyed it :)
Dawn - Girl Heart Food says
I've been on a gnocchi kick lately and this like it needs to happen asap! Love all the spring vibes - YUMMM!
Jennifer Maloney says
Thanks Dawn! I just love this combination of flavours :)
Milena says
Absolutely vibrant dish - it really screams spring both in flavors and colors! This gnocchi fan will soon be trying it:)
Jennifer Maloney says
Thanks Milena :) I think you will enjoy this one. A different way to enjoy gnocchi, but so delicious!
Tricia | Saving Room for Dessert says
I know I'm going to LOVE this dish Jennifer. Thank you so much for sharing it. Gnocchi is pretty amazing and this quick dinner will help on busy nights. Thanks again - pinning ;)
Jennifer Maloney says
Thanks so much, Tricia and yes, quick, easy and delicious :)