Adapted from a Bon Appetit Recipe
Serves 6 – 8

Ingredients

- 1 cup English peas
- 1/2 cup heavy cream
- 1/4 teaspoon dried hot red-pepper flakes
- 1 garlic clove, smashed
- 3 cups packed red chard washed, stems removed and chopped
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 pound Rio Bertolini Cracked Pepper Gnocchi
- 1/4 cup grated parmesan

Preparation

-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 red chard 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, 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.

Serve immediately

Posted in Healthy Eating, KTC-recipes