The cream, peas, garlic, pepper, and shrimp went into the pan first, and once the shrimp was almost cooked through, in went the spinach. It was important to keep stirring and folding the mixture around until the spinach wilted so that the cream did not burn or curdle. When thoroughly wilted, we took the pan off of the heat and added the lemon zest and lemon juice. Meanwhile, the gnocchi was cooking on the side. When all of the little gnocchi floated to the top of the pot, we drained and added it to the pan of sauce along with the grated parmesan and about 1/4 cup of the gnocchi water that we saved. All was mixed until the gnocchi was coated with sauce.
This quick and easy recipe was delicious. Marissa and I both were pleasantly surprised by how tasty the dish was. I was afraid that the combination of gnocchi and heavy cream would be too thick and oppressive, but the added water really thinned it out to a enjoyable consistency. I did not taste much lemon, though, and perhaps would add just a bit more lemon juice next time. We ate it with fresh sesame seed bread from Madonia Bros. Bakery on Arthur Ave. This sauce would work well with any kind of pasta, and it is definitely a great go-to meal for any night!