1 cup Frozen Baby Peas, (not thawed)
1/2 cup Heavy Cream
1/4 teaspoon 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, (preferably De Cecco)
¼ 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 additional cooking water if necessary.