Feta Gnocchi with Lemony Yogurt and Spring Peas
★★★★☆
Ingredients
- ¾ cup whole milk
- 10 tablespoons unsalted butter (5 ounces)
- 1 teaspoon kosher salt, divided
- ½ teaspoon dried mint
- ½ teaspoon dried oregano
- 1 cup all-purpose flour (about 4¼ ounces)
- 2 teaspoons Dijon mustard
- 1½ tablespoons chopped fresh herbs (such as dill, flat-leaf parsley, and mint), plus more for garnish
- ½ teaspoon ground fennel seeds
- 9 ounces vacuum-sealed feta cheese (not in brine), crumbled (about 1¾ cups)
- 3 large eggs
- 1½ cups plain whole-milk strained (Greek-style) yogurt
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon), divided
- 2 garlic cloves, grated
- 2 tablespoons olive oil, divided, plus more for drizzling
- Blanched English peas and sliced sugar snap peas, for serving
- Flaky sea salt and crushed red pepper, for garnish
Instructions
- 1. Bring milk, 6 tablespoons butter, ¾ teaspoon kosher salt, dried mint, and dried oregano to a simmer in a medium saucepan over medium-high, stirring occasionally. Reduce heat to medium; add flour all at once, and stir rapidly using a wooden spoon until dough ball forms, pulls away from sides, and bottom of pan is clean, about 1 minute. Reduce heat to low, and cook, stirring constantly, until dough leaves film on bottom and sides of pan and no longer steams, 4 to 5 minutes.
- 2. Place dough in bowl of a stand mixer fitted with the paddle attachment. Add mustard, herbs, and fennel; beat on medium-low speed until combined, about 10 seconds. Add feta, and beat on medium-low speed until combined, about 10 seconds. With mixer running on medium-low speed, add eggs, 1 at a time, beating until incorporated after each addition. Increase mixer speed to high, and beat until dough is soft, smooth, and sticky, about 2 minutes. Transfer dough to a disposable pastry bag; tie top of bag using kitchen twine. Refrigerate dough 1 hour.
- 3. Line a large rimmed baking sheet with parchment paper. Bring a large saucepan of water to a vigorous simmer over high. Reduce heat to medium-low to maintain a very gentle simmer. Cut the end off the tip of pastry bag to create a ¾-inch opening. Working in about 4 batches (about 30 batter pieces per batch), pipe dough straight down, just above simmering water, cutting dough at 1-inch lengths using a paring knife or scissors. Adjust heat as needed to maintain a gentle simmer. Once gnocchi rise to surface, simmer over medium-low, undisturbed, until very soft and just set, 1 to 2 minutes per batch. Using a spider strainer or slotted spoon, remove gnocchi, draining as much water as possible before transferring to prepared baking sheet in a single layer. Repeat process with remaining dough. Cover baking sheet with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 1 day.
- 4. Whisk together yogurt, lemon zest and juice, garlic, and r...
These gnocchi use a choux pastry technique rather than traditional potato-based gnocchi. The dough can be easily doubled and the shaped gnocchi can be frozen for make-ahead meals. The crisp exterior contrasts beautifully with the creamy, tangy feta center. Be sure to use vacuum-sealed feta (not brined) for best texture.
Wine Pairing: Crisp White