Potato Gnocci Salad

• 8 ounces, weight Potato Gnocci, Frozen
• 8 ounces, weight Sugar Snap Peas
• 1/2 cups Garlic & Herb Crumbled Feta Cheese
• 1/4 cups Diced Red Onion
• 3 Tablespoons Olive Oil
• 3 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Fresh Dill, Chopped Up
• 1 Tablespoon Chives
• 1/4 teaspoons Salt
• Pepper To Taste

1. Steam the peas for a minute or two until they are crisp tender. Cook the gnocci according to the package directions; drain and rinse with cool water. Toss the gnocci, peas, feta cheese and onion together.
2. Mix the olive oil, lemon juice, dill, chives, salt and pepper together and toss over the gnocci mixture and serve.
3. This is a very forgiving recipe. I've used asparagus instead of the peas and that is quite good, or even fresh green beans work. If I don't have red onion, I'll use green onion. If I don't have chives, I leave them out. And it is always good!
4. The only difficulty is finding frozen gnocci!

gnocci, weight sugar, garlic, red onion, olive oil, lemon juice, fresh dill, chives, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/potato-gnocci-salad/ (may not work)