240959

Italian Lemon Gnocchi with Spinach and Peas – Phase 1 Hcg Diet

By Jenya    , ,

September 2, 2014

Italian Lemon Gnocchi with Spinach and Peas – Phase 1 Hcg Diet 0 0 5 0

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 Servings
240959

Directions

1Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

2Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

3Meanwhile, 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.

4Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Ingredients

1 cup frozen baby peas (not thawed)

1/2 cup heavy cream

1/4 teaspoon dried hot red-pepper flakes

1 garlic clove, smashed

3 cups packed baby spinach (3 ounces)

1 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 pound dried gnocchi (preferably De Cecco)

1/4 cup grated parmesan

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