Crispy Gnocchi with Edamame and Feta

🥘 Ingredients

• edamame 1 ¼ cups
• water ½ cup
• kosher salt ¼ tsp
• cottage cheese ¼ cup
• feta cheese 2 oz
• fresh herbs 0.12 cup
• garlic ½ clove
• lemon 1 whole
• olive oil 1 tbsp
• black pepper 1 pinch
• water 2 tbsp
• salt
• olive oil 1 tbsp
• gnocchi 8 oz
• kosher salt 1 pinch
• black pepper 1 pinch
• red pepper flakes 1 pinch
• edamame 0.62 cups
• lemon 1 whole
• olive oil 1 tbsp
• parmesan 1 tbsp
• fresh herbs 1 pinch

1. 1

   Add edamame , water , and kosher 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 minutes|5%minutes . Once simmering, transfer half to a food processor and half to a bowl; set aside.
2. 2

   Into the food processor, add cottage cheese , feta cheese , fresh herbs , garlic , zest and juice of lemon , 1 tablespoon olive oil , and black pepper . Process until smooth. With the motor running, stream in water until sauce reaches desired consistency. Taste and season with salt if it needs it.
3. 3

   Add olive oil to a now-empty skillet and heat over medium-high until shimmering. Add gnocchi , kosher salt , black pepper , and red pepper flakes and cook, undisturbed, until bottoms are crispy, 2 minutes|3%minutes . Toss and continue cooking until golden and crispy all over, 2 minutes|3%minutes more. Add reserved edamame and toss until warmed through.
4. 4

   Swoosh some sauce into each bowl and top with the gnocchi mixture. Finish with zest and juice from remaining lemon ( lemon ), a drizzle of olive oil , grated parmesan , and more fresh herbs . Leftover sauce will thicken in the fridge. Use it on sandwiches, pita pockets, or as a dip for veggies.