Lemon Gnocchi with Spinach and Peas

Someone brought this to us when Lydia was born, and it's been a family favorite ever since.  If I don't have fresh spinach on hand I throw in some frozen and just cook it with the gnocci.  

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240959?mbid=ipapp

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

1/4 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.