Crispy Fennel Lemon Ricotta Gnocchi Cups with Pistachio Herb Yogurt

Crispy Fennel Lemon Ricotta Gnocchi Cups with Pistachio Herb Yogurt 🌿🍋 This is a bright little tray dinner built around crisp-edged potato gnocchi, sweet roasted fennel, soft lemon ricotta and a cool pistachio herb yogurt. The contrast is the whole point: hot gnocchi, creamy ricotta, cold green yogurt and crunchy pistachios in every spoonful. It feels special, but it is still simple enough for a weeknight. ✨ Yield: 4 servings Time: about 35 minutes Ingredients: For the tray: - 500 g potato gnocchi, shelf-stable or fresh - 2 medium fennel bulbs, trimmed, cores left mostly intact - 2 tbsp olive oil - 1/2 tsp fine sea salt, plus more to taste - 1/2 tsp black pepper - 1/2 tsp dried oregano or thyme - 1 small pinch chilli flakes, optional - 1 lemon, zest finely grated - 2 tbsp chopped pistachios, to finish - Fennel fronds, parsley or chives, to finish For the lemon ricotta: - 220 g ricotta - 1 tsp lemon zest - 1 tbsp lemon juice - 1 tsp olive oil - Pinch of salt - Black pepper For the pistachio herb yogurt: - 200 g thick Greek yogurt - 35 g shelled pistachios, finely chopped - 1 small garlic clove, finely grated - 2 tbsp chopped parsley - 1 tbsp chopped chives - 1 tbsp lemon juice - 1 tbsp olive oil - Pinch of salt - 1-2 tbsp cold water, only if needed to loosen Method: 1. Heat the oven. Set the oven to 220 C / 425 F. Line a large tray with baking paper. If your gnocchi packet asks for boiling first, choose shelf-stable gnocchi next time; for this tray method, unboiled shelf-stable or fresh gnocchi crisps best. 2. Roast the fennel. Cut the fennel bulbs into thin wedges, keeping a little core on each wedge so they hold together. Toss with 1 tablespoon olive oil, salt, pepper and oregano. Spread on the tray and roast for 14-16 minutes, until the edges start to bronze and the fennel smells sweet. 3. Add the gnocchi. Toss the gnocchi with the remaining tablespoon of olive oil, a pinch of salt and chilli flakes if using. Scatter around the fennel and turn the fennel wedges once. Roast for another 15-18 minutes, shaking the tray halfway, until the gnocchi are puffed with crisp golden spots and the fennel is tender. 4. Make the lemon ricotta. Stir ricotta with lemon zest, lemon juice, olive oil, salt and black pepper. It should taste creamy, bright and lightly seasoned. Keep it at room temperature while the tray finishes so it spoons easily. 5. Make the pistachio herb yogurt. Stir Greek yogurt with chopped pistachios, garlic, parsley, chives, lemon juice, olive oil and salt. Add a spoon or two of cold water only if you want it looser. Keep it chilled; the cold sauce makes the hot gnocchi taste even crisper. 🥣 6. Assemble the cups. Spoon roasted gnocchi and fennel into shallow bowls or small cups. Add generous spoonfuls of lemon ricotta and pistachio herb yogurt. Finish with lemon zest, fennel fronds, chopped pistachios, herbs and a small drizzle of olive oil. Serving and storage: - Serve straight away while the gnocchi edges are still crisp. - Add a simple green salad or tomato salad if you want a fuller plate. - Reheat leftovers on a tray or in a dry skillet, then add fresh yogurt after reheating. - The ricotta and yogurt can be mixed up to 24 hours ahead and kept chilled. Save this one for a quick vegetarian dinner with proper texture: crisp gnocchi, sweet fennel, lemon ricotta and cool pistachio yogurt. 🍽️