In the Cucina with La Gazzetta: Lemon Gnocchi With Peas & Spinach

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In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
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As springtime approaches, this simple yet delicious dish of Lemon Gnocchi with Peas and Spinach is the perfect meal! 

Buon appetito!

dalla cucina di

Lush potato gnocchi are accented with fresh citrus, sweet peas and baby spinach for a hearty, flavorful meal. This gnocchi with spinach dish is as easy to prepare as it is delicious.


1 C. Frozen peas
8 oz. Heavy cream
1 clove Garlic, smashed
DeLallo Sea Salt Grinder
3 C. Packed baby spinach leaves
1 tsp. Grated lemon zest
1 1/2 tsp. DeLallo Lemon Juice Slice
1 (1-lb.) Package DeLallo Potato Gnocchi
1/4 C. Parmigiano-Reggiano, grated


In a large skillet, combine peas, cream, garlic and 1/4 teaspoon of salt. Cover and simmer for about 5 minutes, until tender. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from heat and mix in lemon zest and juice.
Meanwhile bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/2 cup of pasta water for final dish.
Toss hot gnocchi with hot sauce in saucepan and reserved pasta water. Stir to coat. Top with grated Parmigiano-Reggiano and serve.