Gluten-Free Gnocchi With A Delightful Combination Of Lemon, Peas, And Spinach Is A Delectable And Easily Savored Dish.

For individuals with gluten sensitivities, finding a suitable pasta option for dinner can be a game-changer. Pasta made from corn, rice, lentils, or chickpeas can be a lifesaver. However, the availability and price of gluten-free pasta can be disheartening, especially when compared to traditional wheat-based noodles like spaghetti and rigatoni. Additionally, most gluten-free pasta options on the market tend to have undesirable textures and flavors.

As a mother to a son named Jack, who has been avoiding gluten consumption for the past decade due to celiac disease, I empathize with the challenges he faces. Being a pasta lover, I can only imagine the difficulty he experiences. Therefore, I am constantly searching for a delicious alternative that he can enjoy.

A flavorful sauce can help mask the inherent texture issues in gluten-free pasta. However, my son longs for wheat-free pasta that not only replicates the taste of conventional pasta from his childhood but also maintains its structural integrity.

This recipe offers a potential solution, using highly rated Le Veneziane gluten-free potato gnocchi combined with a simple creamy cheese sauce infused with fresh lemon. This dish can be prepared quickly in a single skillet, taking approximately 15 minutes to assemble. It features not only one of the healthiest leafy greens, spinach, but also fiber-rich peas which serve as an inexpensive plant-based protein source.

Granted, the presence of light cream, cheese, and butter adds calories and unwanted fat. However, by practicing portion control and refraining from devouring the entire dish (Jack, are you listening?), this can serve as a delectable occasional comfort food for individuals with gluten sensitivities.

To reduce the richness, you can substitute half-and-half for the cream and incorporate more lemon juice or chicken broth. It is best enjoyed straight from the stove, and if you have leftovers, a little broth can be added when reheating it.

You can find Le Veneziane gnocchi at Pennsylvania Macaroni Co. in the Strip District or on Amazon. Like most gluten-free products, it may be a bit of a splurge, but the investment is worthwhile.

Upon serving this dish to my son and his wife, my kid exclaimed, “This is the best thing you’ve ever made me!”

After draining the gnocchi, set them aside. To prevent them from sticking together while preparing the sauce, drizzle a little olive oil on them or add a touch of butter and stir to coat.

To create the sauce, melt butter in a large skillet over medium heat. Add the shallot and cook for 1 minute. Stir in the garlic and cook until fragrant, approximately 30 seconds. Gradually whisk in flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.

Pour in the heavy cream and whisk everything together. Season with salt and pepper. Reduce the heat to medium-low and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Stir in the Parmesan cheese until fully melted. Add the chopped spinach and frozen peas, cooking for an additional 2 minutes or until the spinach wilts. If a thicker sauce is desired, continue cooking for a few more minutes, stirring to help it thicken.

Finally, stir in the cooked gnocchi and heat for 1 minute or until warmed through.

Plate the gnocchi, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and additional Parmesan cheese, if desired. Enjoy!