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!
This easy gnocchi recipe 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.
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.
Get the Recipe: Gnocchi with Peas, Spinach and Lemon
- 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
- 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.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Loved this! Was super quick and super easy to make. The lemon and lemon zest really brighten the flavour and the heavy cream (or light cream) creates a lovely sauce that just coats the gnocchi lightly.
I did as per another comment and first sautéed my garlic in a little butter then added the remaining ingredients! It’s was delicious! Thank you for your inspiration!
So glad you enjoyed it, Cher :) Thanks so much!
Delicious and quick! I substituted frozen edamame for the peas, otherwise exactly as written. Perfect porch supper for a sunny Saturday.
So glad you enjoyed it, Sue :) Thanks!
Great recipe -I doubled it. Have substituted baby kale also .
So glad you enjoyed it, Paula! Thanks :)
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
We all have to work with what we have :) So glad it worked out well for you :) Thanks!
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.
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!
This is my kind of dish! So bright and delicious! Just perfect for spring!!
Your pasta looks like spring in a bowl…fresh and green.
Thanks so much, Karen :)
This is my kind of spring pasta! These flavors are my favorite :)
Thanks so much, Laura :)
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!
Sound delicious, Kristina! So glad you enjoyed it :)
I’ve been on a gnocchi kick lately and this like it needs to happen asap! Love all the spring vibes – YUMMM!
Thanks Dawn! I just love this combination of flavours :)
Absolutely vibrant dish – it really screams spring both in flavors and colors! This gnocchi fan will soon be trying it:)
Thanks Milena :) I think you will enjoy this one. A different way to enjoy gnocchi, but so delicious!
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 ;)
Thanks so much, Tricia and yes, quick, easy and delicious :)