15 minutes

Frozen Peas, 3 Oz
Heavy cream, 8 Oz
Clove garlic, Smashed, 1
Fine Sea Salt
Packed baby Spinach leaves, 12 Oz
Grated lemon Zest, 0,6 Oz
Fresh lemon Juice, 0,5 Oz
Potato Gnocchi, 15 Oz
Parmigiano-Reggiano, grated, 1,7 Oz


Combine peas, cream, garlic and 1/4 teaspoon of salt in a large skillet. Simmer covered for 5 minutes. Stir in spinach and cook uncovered until the leaves are wilted. Remove the pan from the heat and add in the lemon zest and juice.
Meanwhile, in a large pot, bring salted water to a boil. Add gnocchi and cook until they float on the water surface, (4 minutes). Drain gnocchi, preserving 1/2 cup of the pasta water.
Mix gnocchi with the sauce in the skillet. Add pasta water youu set aside and stir to coat. Top with grated Parmigiano-Reggiano and serve.

Thanks to: Jovina Cooks Italian