Gnocchi and Peas With Whipped Feta
Recipe by Hetty Lui McKinnon | Total time: 35 minutes Bright with citrus and mint and sweetened with peas, the colorful dip ties all the ingredients together. Crisp sugar snap peas get a quick toss in the skillet to unlock their sweetness, while peas deliver tiny pops of juiciness. (Frozen peas work just fine, but use fresh if you have them.) Shelf-stable gnocchi are best here, developing a crunchy golden exterior in the skillet, with a center that stays pillowy and chewy. As the seasons change, the sugar snaps can be substituted with fresh tomatoes, smashed cucumbers, charred green beans or grilled eggplant or peppers. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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