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Gnocchi with Lemon, Peas & Spinach

This year’s meal at our Holiday Cookie Classes was a simple salad with Cooking Cottage house Italian dressing (sorry, that recipe is a secret!), followed by Gnocchi with Lemon, Peas & Spinach.  Some people were asking for the gnocchi recipe – so we’ll share it here.  We actually found the original recipe from Gourmet magazine on, it’s one of their top-rated recipes, and we can see why.  We picked it because it’s an absolute breeze to prepare and tucking into a dish of lemony-cream coated gnocchi feels a little special – so this recipe could become a treat in your weeknight dinner rotation, or something nice to serve to guests (who will never guess it only takes 10 minutes to get the finished dish on the table).  Look for this recipe in the new Epicurious cookbook as well.

The gnocchi served at Cookies was from Bova on County Line Road, but you can also find nice gnocchi at Altomonte’s in Doylestown or in the pasta aisle of most grocery stores.  To cook gnocchi, bring a large pot of salted water to a boil, add them, and cook until they rise to the surface, about 3 minutes.  Remove with a large slotted spoon or gently pour into a large colander in the sink to drain.

We served our gnocchi topped with sliced roasted chicken and roasted red pepper, shrimp would also be delicious.

Recipe: Gnocchi with Lemon, Peas & Spinach

Summary: Adapted from Magazine.


  • 1 cup frozen baby peas (not thawed)
  • 1/2 cup heavy cream
  • 1/8 tsp. dried hot red-pepper flakes
  • 1 garlic clove, smashed
  • 3 cups packed baby spinach (3 oz.)
  • 1 tsp. grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 pound dried gnocchi
  • 1/4 cup grated parmesan


  1. 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.
  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 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
  4. Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Preparation time:

Cooking time: 10 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)


  1. Margi Leonard says:

    This was absolutely delicious served with some sliced chicken and sauteed red pepper on top. I intend to serve it next weekend when “my gang” arrives from far and wide for the weekend (or the week). Might as well start off with something easy and wonderful that everyone will enjoy! Thanks for sharing.

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