Yes, it's springtime already. I would normally treat gnocchi as a very heartwarming winter food and okay, it is May but the temperature outside is a lot lower than normal so gnocchi is a perfect food to get you warmed up, full of energy (lot's of carbohydrates in gnocchi) and ready to go again at any time, not just winter!
This simple gnocchi recipe has the colours of spring. Spinach even on its own can have a strong flavour so the lemon and sweet peas complement the spinach but it's just that little pinch of dried chilli that takes this meal to a different level.
Cook Time: 15 minutes
150 g frozen peas
120 ml fresh cream
1 pinch dried chilli flakes
1 garlic clove, crushed
1/4 tsp salt
500 g baby spinach
1 small lemon, zest and juice
500 g gnocchi
45 g Parmesan cheese, grated
1. Bring a large pot of water to the boil. Add a generous pinch of salt.
2. While the water is boiling, in a large frying pan bring the frozen peas, fresh cream, dried chilli flakes and garlic to a simmer over a medium heat. Cover the pan and reduce the heat to medium until peas are tender, this usually only takes about 5 minutes.
3. Remove lid from frying pan and add spinach. Cook, stirring over a medium heat until spinach has wilted. Remove from heat and stir in lemon zest and juice.
4. When water is boiling, add gnocchi and cook until gnocchi floats to top, about 3 minutes. Remove gnocchi with large slotted spoon and add to the frying pan. Keep the water aside for later.
5. Add half of the grated Parmesan to the frying pan and stir until warmed through. Add more gnocchi cooking water if necessary to thin the sauce.
6. Spoon into bowls and season with salt and pepper. Add more lemon zest if desired.