Feta Gnocchi with Lemony Yogurt

Ingredients

• 16 oz shelf-stable potato gnocchi
• 2 tbsp olive oil
• 6 oz feta, crumbled
• 1/2 cup Greek yogurt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• to taste black pepper
• 1 cup peas
• 1 tbsp chopped dill or mint

Method

1. Heat the oven to 425°F. Toss the gnocchi with olive oil and spread on a sheet pan.
2. Roast 18–20 minutes until puffed and golden.
3. Whisk the feta, yogurt, lemon zest, lemon juice, and pepper into a creamy sauce.
4. Warm the peas briefly in hot water and drain.
5. Toss the hot gnocchi and peas with the sauce.
6. Finish with herbs and serve.

Notes

If the sauce seems too thick, loosen it with a spoonful of warm water.