Feta Gnocchi with Lemony Yogurt and Spring Peas

foodandwine.com

Alicia Greco

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 4 ¼ ounces)

2 teaspoons Dijon mustard

1 ½ 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 1 ¾ cups)

3 large eggs

1 ½ 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

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