Jennie and Paul came over Friday for what is my latest entertaining recipe of choice, so don't be surprised if you come over and I make it for you too: lemon gnocchi with spinach and peas from the December issue of
Gourmet. It's terrific served with a big salad and chocolate cake from Central Market's bakery for dessert. Who could ask for an easier and more delicious evening with friends?
Since it's the holidays, I did decide to throw a little bit of a table together....even though we were being super casual. I got out the winter dishes (They're
not Christmas or Holiday dishes, since the poinsettia is appropriate during all of the winter months. Ask Emily Post if you don't believe me.) which are from Martha Stewart's Everyday line at K-mart a couple of years back. I dressed them up with my grandmother's silver plate (which I had to polish) and used some vintage elves, with pine cone bodies, to hold the place cards. My mam-ma's kissing Santa and Mrs. Claus salt and pepper shaker were also on the table, as was her little Star of David pitcher. It's nice to remember those who aren't with us during the holiday season and I enjoyed using their things for dinner.
I even enjoy the little bit of hand washing that follows a small gathering--as opposed to the loads and loads involved for a big event. I'm not shy about putting things in the dishwasher, but there are certain items I just won't trust it with. I find the sight of the dishes inverted on the counter amusing. I'm not sure why?
It was a lovely evening with clever conversation and good wine. Have people over for dinner!
Recipe: Lemon Gnocchi with Spinach and Peas1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/8 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.
Serves 4. More like, serves two hungry people. I doubled it for the four of us!
Saturday at the farmer's market was all about the green: asparagus, broccoli and shell peas. I'm not sure what I'll do with the asparagus and broccoli, but I knew exactly what I wanted to do with the peas: pasta.
The idea for the peas with pasta is simplicity embodied: cook an onion; add some peas; puree half of the mixture; add back to the peas with some pasta water; and finally toss with the pasta. I made this recipe during the winter with frozen peas and it was delicious, but making it with fresh peas took the pasta to a whole new level. 
Since there is no butter, cheese, citrus or other flavors, the sweet, green essence of the peas really sings a magnificent solo. The only thing you need is salt and plenty of freshly ground black pepper, which provides the perfect contrast to the peas. A drizzle of olive oil over the finished dish? Delizioso!
