Lemon Mushroom And Spinach Gnocchi

• 6 ounces Baby Bella mushrooms
• 1/2 cup heavy cream
• 1/4 teaspoon dried hot red-pepper flakes
• 1/4 teaspoon salt
• 2 garlic cloves, smashed
• 3 cups packed baby spinach (3 ounces)
• 1/2 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 pound dried gnocchi (preferably Bellino)
• 1/2 cup grated parmesan

1. Simmer mushrooms with cream, red-pepper flakes, garlic, and salt in a 12-inch heavy skillet, covered, 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, 3-4 minutes. Drain.
4. Add gnocchi to sauce with cheese. Stir. Top with cheese.

bella mushrooms, heavy cream, pepper, salt, garlic, baby spinach, lemon zest, lemon juice, parmesan

Taken from www.epicurious.com/recipes/member/views/lemon-mushroom-and-spinach-gnocchi-50188793 (may not work)