crispy mini gnocchi and edamame
Did you know there are 11 grams of protein in a half-cup serving of edamame?! (I’m always surprised by this). So for this recipe, I made it my mission to use up an entire 12-ounce bag. The result is crispy gnocchi and edamame piled atop a bright and creamy sauce. You’re gonna love it!
making a creamy edamame sauce
After cooking the full bag of edamame on the stovetop, I blended half of it with cottage cheese, feta, lots of lemon, and fresh herbs to create the most delicious sauce/dip situation. If you have leftover sauce, it tastes great as a sandwich spread, a dip for raw veggies, or paired with salmon.
my favorite way to cook gnocchi
After making the sauce, I sautéed some mini gnocchi in olive oil until crispy, then stirred in the second half of the edamame. (You can absolutely use classic or cauliflower gnocchi instead, I just chose mini gnocchi since they’re practically the same size as the edamame).
When crisping gnocchi in a skillet, you don’t have to boil it first! In fact, I can’t recall the last time I boiled gnocchi. I either cook it in a skillet or roast it on a sheet pan for plump and crispy results every time.
see it in action…
crispy mini gnocchi and edamame
serves 4
Ingredients
- 1 (12-ounce) bag frozen shelled edamame beans (~2 1/2 cups)
- kosher salt
- 1/2 cup cottage cheese
- 4 ounces feta cheese
- 1/4 cup loosely-packed cup chopped fresh herbs, such as chives, parsley, or basil, plus more for serving (I used chives)
- 1 small clove garlic, peeled
- 2 lemons
- 2 tablespoons extra-virgin olive oil, divided, plus more for serving
- Freshly ground black pepper
- 1 (16-ounce) pack mini shelf-stable gnocchi (or fresh, shelf-stable, or frozen gnocchi of your choice— if frozen do not thaw. I recommend shelf-stable!)
- Pinch red pepper flakes (optional)
- Grated Parmesan cheese, for serving
Instructions
- Add the edamame, 1/2 cup water, and a pinch of salt to a large nonstick or well-seasoned cast iron skillet. Bring to a rapid simmer over medium-high heat and cook until tender and the water is evaporated, 3 to 5 minutes once simmering. Transfer half to a food processor and half to a bowl; set aside. (Alternatively, cook the edamame in a pot of boiling water — the first method just saves you a pot to wash).
- Add the cottage cheese, feta, herbs, garlic, zest and juice of 1 lemon (use less zest if you want less intense lemon flavor), 1 tablespoon of the oil, and several grinds black pepper to the food processor; process until smooth. With the motor running, stream in water until the sauce reaches your desired consistency (I prefer mine like a creamy pesto). Taste and season with salt if it needs it (cottage cheese and feta are naturally salty, so it won’t need much).
- Add the remaining 1 tablespoon oil to the now-empty skillet and heat over medium-high until shimmering. Add the gnocchi and a pinch each salt, pepper, and red pepper flakes and cook, undisturbed, until the bottoms are crispy, 2 to 3 minutes. Toss and continue cooking until golden and crispy all over, 2 to 3 minutes more. Add the reserved edamame and toss until warmed through.
- Swoosh some sauce into each bowl and top with the gnocchi mixture. Finish with lemon zest, a big squeeze of lemon juice, a drizzle of olive oil, grated Parmesan cheese, and more herbs.
- Leftover sauce will thicken in the fridge. Use it on sandwiches, pita pockets, or as a dip for veggies.
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