Gnocchi with Asparagus, Edamame, and Parmesan
Family: New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon ($35, Prestel Publishing, 2019)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.