A Relatable Story: From Pantry to Plate
It started with a fridge full of spring peas and a half tub of feta, waiting for their moment. I craved something creamy, but not too heavy—something tangy yet comforting. That’s when feta gnocchi with lemony yogurt and spring peas came to life in my kitchen. The first bite? Pure joy. Now, I make it every time spring rolls around.
Whether you’re cooking for one, feeding a family, or entertaining friends, this dish delivers restaurant-quality flavor with humble ingredients. And yes, it’s all doable at home with a few steps, and I’ll walk you through it.
Why This Recipe Works – Easy, Creamy & Flavorful Gnocchi Meal for Spring
This vegetarian dish is ideal for lunch or dinner. It’s not only rich in texture but also refreshing thanks to lemon zest and peas. The creamy yogurt sauce balances perfectly with the saltiness of feta and pillowy gnocchi.
What You’ll Love:
- Minimal prep, maximum flavor
- Uses basic ingredients you likely have already
- Packed with protein and fiber
- Naturally vegetarian
- Great for meal prep or quick weeknight dinners
Ingredients List and Proper Nutrition Information with Value of Grams
Here’s everything you need. I’ve included exact grams so it’s internationally friendly and easy to follow:
🌿 Ingredients:
- Gnocchi (store-bought or homemade): 500g
- Crumbled feta cheese: 120g
- Plain Greek yogurt (unsweetened): 180g
- Lemon (zest + juice): 1 medium (approx. 80g)
- Spring peas (fresh or frozen): 150g
- Garlic cloves (minced): 2 cloves (6g)
- Olive oil: 2 tbsp (30g)
- Fresh mint or parsley (chopped): 2 tbsp (6g)
- Salt: to taste
- Black pepper: to taste
🍽️ Approximate Nutrition Per Serving (serves 4):
- Calories: 420 kcal
- Protein: 17g
- Carbohydrates: 48g
- Fiber: 5g
- Fat: 18g
- Saturated Fat: 6g
- Sodium: 550mg
Add Direction How to Cook: Deeply & Clearly Explain Step-by-Step for Each Recipe
Let’s break this down in a simple and direct way.
🔪 Step 1: Prepare Your Ingredients
- If using frozen peas, rinse them under warm water and drain.
- Zest and juice the lemon.
- Mince your garlic finely.
- Crumble the feta and set it aside.
🍳 Step 2: Cook the Gnocchi
- Bring a pot of salted water to a boil.
- Add 500g gnocchi and cook until they float to the top (about 2–3 minutes).
- Drain and toss them gently with 1 tbsp olive oil to prevent sticking.
🌱 Step 3: Sauté the Peas and Garlic
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 30 seconds.
- Add peas and cook for 2–3 minutes until they’re bright green but still firm.
🍋 Step 4: Prepare the Lemony Yogurt Sauce
- In a bowl, mix:
- 180g Greek yogurt
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Stir until smooth.
🧀 Step 5: Assemble the Dish
- Add the cooked gnocchi to the skillet with peas.
- Stir in 120g crumbled feta.
- Remove from heat and gently fold in the yogurt sauce.
- Finish with chopped herbs and a drizzle of olive oil.
🌟 Optional:
Serve with extra feta crumbles and a lemon wedge for garnish.
Food Safety Note: Keep It Fresh and Safe
- Dairy Safety: Use yogurt and feta before their expiration dates. Keep both refrigerated until ready to use.
- Peas: If using frozen, do not refreeze once thawed.
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently to avoid curdling the yogurt.
- Cooking Gnocchi: Don’t overcook them; they become mushy quickly.
International Substitutions and Tips for Global Kitchens
If you can’t find certain ingredients, here are swaps that work well:
- Greek yogurt: Swap with hung curd or skyr
- Feta: Use paneer + salt or a salty goat cheese
- Spring peas: Edamame or chopped green beans can substitute
- Gnocchi: Use any soft pasta like orecchiette, or make gnocchi from scratch
Best Occasions to Serve This Dish
- Spring brunch or lunch gatherings
- Light summer dinner
- Kid-friendly weeknight meal
- Packed work lunch (just reheat gently)
❓ Frequently Asked Questions
Q1. Can I make feta gnocchi ahead of time?
A: Yes! You can prepare the feta gnocchi dough up to 24 hours in advance. Keep it covered in the fridge, then roll, cut, and cook it fresh when you’re ready.
Q2. What can I use instead of feta cheese in this recipe?
A: If you don’t have feta or prefer a milder flavor, you can substitute with ricotta, cottage cheese (strained), or even soft goat cheese for a tangy twist.
Q3. Are spring peas and green peas the same thing?
A: Spring peas are usually fresh, sweet peas harvested in the spring, while green peas may be fresh or frozen. You can use either in this recipe—just adjust the cooking time if using frozen peas.
Q4. Can this feta gnocchi dish be made gluten-free?
A: Yes! Use a gluten-free flour blend in place of all-purpose flour to make the gnocchi gluten-free. Be sure your yogurt and cheese are labeled gluten-free as well.
Q5. What yogurt works best for the lemony yogurt sauce?
A: Use thick plain Greek yogurt for a creamy, tangy base. If using a thinner yogurt, consider straining it to avoid a watery sauce.
Q6. Is this recipe suitable for kids?
A: Absolutely. The gnocchi is soft and cheesy, and the lemony yogurt sauce has a mild, refreshing taste. For picky eaters, you can reduce the garlic or lemon to suit their preference.
Q7. Can I freeze feta gnocchi?
A: Yes, uncooked gnocchi freezes well. Lay the pieces on a baking tray, freeze until firm, then transfer to a zip bag. Boil straight from frozen—just add 1-2 minutes to the cooking time.
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A Quick Thank You to My Readers
Thank you so much for stopping by! Your love for fresh, global-inspired vegetarian cooking keeps this blog alive and thriving. If you try this recipe, let me know—your feedback means the world.