Make the whipped pea feta: Place 1 cup of the peas, the feta, ¾ of the mint, the lemon juice, garlic and 1 tablespoon of olive oil into a small blender or food processor and purée until smooth. (If the blender needs more liquid to get going, add 1 to 2 tablespoons of water.) Taste and season with salt (if needed) and black pepper.

Heat a large skillet on medium-high for 1 to 2 minutes until it is hot. Add 1 tablespoon of olive oil, half of the gnocchi, season with salt and pepper and cook, tossing often, until crispy and golden, 4 to 5 minutes; transfer the seared gnocchi to a bowl. Add another 1 tablespoon of olive oil to the skillet and cook the remaining gnocchi. When cooked, transfer to the bowl with the seared gnocchi. Return the skillet to medium-high heat.

Drizzle 1 tablespoon of olive oil into the skillet, add the sugar snap peas and season with ½ teaspoon of salt and a generous pinch of pepper. Toss until the sugar snap peas are bright green and crisp-tender, 2 to 3 minutes. When the snap peas are almost ready, add the remaining peas and toss until warmed through, 30 to 60 seconds. Remove from the heat.

To serve, divide the whipped pea feta among four shallow bowls or plates, smearing it across the surface. Top each with gnocchi and the pea mixture. Drizzle with a little olive oil, scatter over the remaining mint leaves and serve immediately.