Bring a large pot of salted water to a boil over high heat. Add your gnocchi and cook until they float, then give them another 2 minutes. This typically takes 4-5 minutes total—don't skip the floating step because that's when they're actually done. Scoop them out with a slotted spoon and set aside on a plate.

Heat your olive oil in a large skillet over medium heat. Once it's shimmering, add the minced garlic and sauté for about 30 seconds until fragrant. You'll smell it immediately—that's your signal not to let it brown because burnt garlic tastes bitter and ruins everything.

Toss in the fresh spinach and stir constantly for about 1 minute. It'll wilt down way more than you'd expect (mine always surprises me how much it shrinks). Then add your frozen peas and give everything a good stir for another minute.

Pour in the chicken broth and light cream, stirring to combine. Add the lemon zest and let the whole thing simmer for about 2 minutes on medium heat. The sauce should smell bright and lemony at this point—taste it and adjust the seasoning if you need to.

Gently add your cooked gnocchi to the skillet with the sauce. Stir everything together carefully so the gnocchi don't break apart (I learned this the hard way). Let it all warm through for about 1 minute, keeping the heat at medium.

Remove the skillet from heat and let it cool for just 15-20 seconds. This is the important part: whisk your beaten egg in a small bowl, then slowly drizzle it into the hot sauce while stirring constantly. The residual heat will cook the egg and create that creamy texture without scrambling it.

Divide the spring gnocchi recipe between two bowls and top with toasted pine nuts and fresh dill. Finish with a tiny drizzle of olive oil if you're feeling fancy, which honestly makes it taste even better. Serve immediately while it's still warm.