crispy mini gnocchi and edamame

Name: crispy mini gnocchi and edamame
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

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

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! …