Greek-ish Gnocchi 'Potato' Salad

1 - Make the vinaigrette

‍In a large mixing bowl, finely grate in the zest of 1 lemon and squeeze in the juice. Pour in 2 tbspof olive oil and 1 tsp of dried oregano. Add a good pinch of salt and pepper and whisk to combine.

‍2 - Chop the veg

‍Halve 100g of cherry tomatoes, halve 1 cucumber lengthways, then halve again lengthways intoquarters and chop into 1cm pieces. Peel and dice 0.5 red onion into 1cm pieces. Add all the veg tothe large mixing bowl.

‍3 - Toss

‍Pop in 30g of black olives into the veg mix. Give it a toss to coat in the dressing.

‍4 - Fry it up

‍Tip 2 tbsp of olive oil into a large frying pan and place it over a medium-high heat. Once the oil startsto shimmer and loosen, tip in 500g of pre-cooked gnocchi. Fry for 7-8 minutes, tossing regularly, until golden and crispy all over. Get on with the feta in the next steps while you wait.

‍5 - Get the feta ready

‍Add 150g of feta, 50g Greek yoghurt, 1 peeled clove of garlic, and 2 tbsp of olive oil to a largemeasuring jug.

‍6 - Whip the feta

‍Blitz until smooth with a hand blender and loosen with a splash of water if necessary. We are lookingfor a thick, mayo-like consistency. Taste and season with a pinch of salt and pepper.

‍7 - Toss it up

‍Add the golden crispy gnocchi to the vegetables and toss to coat in the dressing.

‍8 - Serve

‍Spread the whipped feta on a large platter. Top with the gnocchi Greek salad mix. Take the platterto the table and serve.