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“Chez had a chance to pick the steak as the star and instead picked the side dish? Say it ain’t so!”But the truth is this dish won the Star for 2/10/13 fair-and-square.
I hope you give it a try…
- Chez
Ingredients
- 1 cup frozen baby peas (not thawed)
- 1 cup heavy cream
- 1/2 tablespoon 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
- 1/2 cup grated parmesan
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 reserved cooking water if necessary.
