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Lemon Gnocchi with Spinach and Peas

['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 (preferably De Cecco)', '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.

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