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Gnocchi with Peas and Egg
Ingredients
  • Kosher salt and freshly ground pepper
  • 4 large eggs
  • 1 pound fresh or frozen gnocchi
  • 1 ½ cups fresh or thawed frozen peas (7 ounces)
  • 5 ounces arugula, tough stems removed, cut into 3-inch pieces
  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced white onion
  • ⅓ cup heavy cream
  • 2 ounces grated Parmesan (¾ cup), plus more for serving
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