How to make it

  • 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.
  • Add spinach and cook over medium-low heat, uncovered, stirring, until wilted.
  • Remove from heat and stir in lemon zest and juice.
  • 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.
  • Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat.
  • Thin with additional cooking water if necessary.

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