Gnocchi with Asparagus, Edamame, and Parmesan
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb store-bought potato gnocchi 
  • Extra-virgin olive oil
  • 1 large bunch of asparagus  (1 lb), woody stems removed, cut into 2-inch pieces 
  • Sea salt and black pepper
  • 1 cup frozen shelled edamame beans
  • 1 Tbsp chopped chives
  • Juice of 1 small lemon
  • 2  oz Parmesan cheese, shaved
Directions
  1. Bring a large pot of salted water to boil and add gnocchi. Cook for 2 to 3 minutes, until gnocchi float to top. Drain and refresh under cold running water. 
  2. Heat a large frying pan over medium–high heat, drizzle with oil, and, once hot, add asparagus, along with a pinch of salt. Fry for about 2 minutes, until asparagus pieces are starting to char but are still crisp. Remove asparagus from pan. 
  3. Place pan back on heat and add frozen edamame together with a splash of water and a pinch of salt. Cook for 2 to 3 minutes, until edamame are soft yet still have a bite. Drain and add to asparagus. 
  4. In same pan over medium–high heat, drizzle some oil and, when hot, add gnocchi. Fry until gnocchi are golden and crispy. Remove from pan and allow everything to cool slightly. 
  5.  Combine gnocchi with asparagus, edamame, and chives. Squeeze over lemon juice, drizzle over some oil, and season with a big pinch of salt and lots of pepper. To serve, place salad on a serving plate and scatter over shaved Parmesan. 
Nutrition Info
303 Calories, 15 g Protein, 32 mg Cholesterol, 42 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 6 g Fiber, 9 g Total fat (3 g sat), 556 mg Sodium, [nut:5] Folate, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Phosphorus, [nut:2] Vitamin B3 (niacin), Vitamin B6, Calcium, Iron, [nut:1] Vitamin E, Magnesium, Potassium, Zinc