Get the Recipe: Creamy Lemon Gnocchi with Spinach
Easy and delicious, this creamy spinach lemon gnocchi starts with store-bought gnocchi and adds frozen peas and spinach, so it's ready in less that 30 minutes!
Ingredients
- 1 cup baby peas, frozen, unthawed
- 1/2 cup whipping cream
- 1/8 - 1/4 teaspoon dried red pepper flakes
- 1 garlic clove, smashed
- 1/4 teaspoon salt
- 3 cups baby spinach, packed
- 1 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice, plus more, to taste
- 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.
Notes
Tips!
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.
Be sure to read the notes above this Recipe Card, where I share some valuable tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 462kcal, Carbohydrates: 63g, Protein: 13g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 60mg, Sodium: 881mg, Potassium: 315mg, Fiber: 6g, Sugar: 3g, Vitamin A: 3830IU, Vitamin C: 29.9mg, Calcium: 197mg, Iron: 7mg
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