In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! We would like to feature your special dishes, so if you have a recipe, we would love to hear from you! Please email your recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before March 10.
As springtime approaches, this simple yet delicious dish of Lemon Gnocchi with Peas and Spinach is the perfect meal! 

Buon appetito!

dalla cucina di www.delallo.com

Lush potato gnocchi are accented with fresh citrus, sweet peas and baby spinach for a hearty, flavorful meal. This gnocchi with spinach dish is as easy to prepare as it is delicious.

Ingredients:

1 C. Frozen peas
8 oz. Heavy cream
1 clove Garlic, smashed
DeLallo Sea Salt Grinder
3 C. Packed baby spinach leaves
1 tsp. Grated lemon zest
1 1/2 tsp. DeLallo Lemon Juice Slice
1 (1-lb.) Package DeLallo Potato Gnocchi
1/4 C. Parmigiano-Reggiano, grated

Directions:

In a large skillet, combine peas, cream, garlic and 1/4 teaspoon of salt. Cover and simmer for about 5 minutes, until tender. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from heat and mix in lemon zest and juice.
Meanwhile bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/2 cup of pasta water for final dish.
Toss hot gnocchi with hot sauce in saucepan and reserved pasta water. Stir to coat. Top with grated Parmigiano-Reggiano and serve.