Gnocchi Al Limone Con Spinaci E Piselli

• 1 cup frozen baby peas (not thawed)
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes
• 1 garlic clove, smashed
• 3 cups Baby Spinach (3 ounces)
• 1 teaspoon lemon zest, grated
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 lbs gnocchi (preferably De Cecco)
• 1/4 cup parmesan cheese, grated

1. 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.
2. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
3. Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
4. Add gnocchi to sauce with parmesan cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

frozen baby peas, heavy cream, red pepper, garlic, lemon zest, lemon juice, parmesan cheese

Taken from www.food.com/recipe/gnocchi-al-limone-con-spinaci-e-piselli-271809 (may not work)