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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