creamy gnocchi with zingy asparagus and edamame

🥘 Ingredients

• potato gnocchi 500 g
• olive oil 1 tbsp
• olive oil 1 tbsp
• onion 1 piece
• asparagus 200 g
• asparagus 100 g
• fresh basil 25 g
• edamame 100 g
• silken tofu 300 g
• nutritional yeast 20 g
• salt ½ tsp
• black pepper ¼ tsp
• edamame 100 g
• potato gnocchi 500 g
• lemon juice ½ lemon
• pumpkin seeds 15 g
• sunflower seeds 15 g

1. 1

   Pan-fry the potato gnocchi in a pan with a drizzle of olive oil until golden. Remove from the pan and set aside.
2. 2

   Heat a glug of olive oil in the pan and add onion and cook until softened. Add asparagus and cook until tender.
3. 3

   Blend half of the cooked asparagus with fresh basil , edamame , silken tofu , nutritional yeast , and a generous pinch of salt and black pepper until smooth.
4. 4

   Add the remaining edamame to the pan with the asparagus. Then combine with the blended sauce and the potato gnocchi and warm through gently.
5. 5

   Finish with lemon juice and adjust seasoning if needed. Serve with a sprinkle of pumpkin seeds and sunflower seeds and, if desired, grated plant-based parmesan cheese.