NUTRITION

SERVINGS

INGREDIENTS

0.25 cup potato gnocchi

1.25 cup shelled edamame

0.5 cup green peas

0.33 cup Greek yogurt

1 tbsp parmesan cheese

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp extra virgin olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, lemon zest, lemon juice, parmesan cheese, sea salt, and black pepper until the sauce is smooth and combined.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat and sauté the garlic (minced) for about 30 seconds until it becomes fragrant.

• 4

  Add the cooked gnocchi to the skillet in a single layer and sear for 2-3 minutes, tossing occasionally, until the edges are lightly golden and crisp.

• 5

  Stir in the shelled edamame and green peas, continuing to cook for another 2 minutes until the vegetables are heated through and vibrant.

• 6

  Remove the skillet from the heat and gently fold in the lemon-yogurt sauce until every gnocchi is coated in a creamy, velvety layer.