crispy mini gnocchi and edamame

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crispy mini gnocchi and edamame

Did you know there are 11 grams of protein in a 1/2 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.

I blended the first half with cottage cheese, feta, lots of lemon, and fresh herbs to create the most delicious sauce/dip situation. Then I tossed the second half with crispy mini gnocchi since they’re practically the same size and I knew it’d be fun and cute. Of course, you can always use classic or cauliflower gnocchi instead.

If you have leftover sauce, it tastes great as a sandwich spread, a dip for raw veggies, or paired with salmon.

see it in action…

crispy mini gnocchi and edamame

serves 4
Crispy gnocchi and edamame are plated in a shallow bowl with a green dip.


  • 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 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


  • Add 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 water is evaporated, 3 to 5 minutes once simmering. Transfer half to a food processor and half to a bowl; set aside. (Alternatively, cook edamame in a pot of boiling water — the first method just saves you a pot to wash).
  • Add 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 remaining 1 tablespoon oil to now-empty skillet and heat over medium-high until shimmering. Add gnocchi and a pinch each salt, pepper, and red pepper flakes and cook, undisturbed, until bottoms are crispy, 2 to 3 minutes. Toss and continue cooking until golden and crispy all over, 2 to 3 minutes more. Add 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.
Inspired by Hetty McKinnon.



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