Lemon pea and spinach potato gnocchi

Bring 2000 ml water and 2 g salt to a boil over high heat (about 5 min). Wash 80 g spinach, mince 8 g garlic and check the gnocchi packet cooking time.

Cook 400 g gnocchi per package instructions, adding 120 g frozen peas for the final 2 min. When gnocchi is tender, reserve 60 ml water and drain.

Heat 15 ml olive oil in a skillet over medium-low. Fry 8 g garlic for 30 seconds, then add 80 g spinach and cook 2 min until wilted.

Add drained gnocchi and peas, 60 ml reserved water, 15 ml lemon juice, 25 g Parmesan and 0.3 g pepper. Toss over medium-low 1 min until coated and hot. Divide into two servings.