Creamy Feta Gnocchi
, 20 min, 2
Tender gnocchi tossed with garlic, lemon, and feta in a silky sauce thickened with starchy cooking water.
| prepBring a pot of salted water to a boil for gnocchi. | |||||
| 1 tablespoon extra virgin olive oil | Sauté garlic in oil over low heat, 4–5 min | Drain gnocchi, toss with garlic & oil | Stir in lemon juice & feta cheese | Pour in cooking water, simmer until thick | Top with parsley & parmesan, serve |
| 2 cloves garlic, minced | |||||
| 225 g gnocchi | Cook gnocchi per package, reserve water | ||||
| 1 tablespoon freshly squeezed lemon juice | |||||
| 115 g feta cheese, crumbled | |||||
| 160 ml gnocchi cooking water | |||||
| 15 g fresh parsley | |||||
| 30 g parmesan cheese | |||||
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