Ingredients

How to make it

  • Mix together the yogurt and pesto sauce. Add the minced garlic if you wish--(I like a little extra garlic as some store bought pesto's are mild in garlic flavor.) Add lemon zest, and squeeze in a little lemon juice to start and stream in a few drops of olive oil and mix. Add some salt and pepper.Taste--add more lemon juice if you wish, using the whole half lemon if needed. This depends on the tanginess of the greek yogurt and tartness of your lemon! If the dressing is too thick, mix in enough olive oil until you have a thick, creamy dressing.
  • Bring a pot of water to boil and add gnocchi. Cook to pkg directions. Most say for 3-5 minutes; I use a slotted spoon and spoon them out once they've boiled for a couple minutes and start floating to the top.--(you can use the skillet variety of gnocchi they have out now, it's in the refrigerated section)
  • Add the cooked gnocchi to a large bowl and stir in dressing while it's still warm. The gnocchi will soak up some of the dressing!
  • Let the mixture sit with the dressing for a few minutes, then mix in the red onion, red pepper, peas and parmesan cheese. Refrigerate for 2 hours or more. Give it a stir and taste it for more seasonings. I like to let it sit at room temp. for 15-20 minutes before eating as it will become softer. If it seems too dry you can stir in a little oil or more yogurt and pesto. You can also heat the mixture in the microwave and serve it warm if desired!
  • Feel free to add any extra vegetables I mentioned in the description, or any of your own ideas! :)

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