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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