crispy mini gnocchi and edamame

0 Add the edamame, 1/2 cup water, and a pinch of 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 the water is evaporated, 3 to 5 minutes once simmering. Transfer half to a food processor and half to a bowl; set aside. (Alternatively, cook the edamame in a pot of boiling water — the first method just saves you a pot to wash).
1 Add the cottage cheese, feta, herbs, garlic, zest and juice of 1 lemon (use less zest if you want less intense lemon flavor), 1 tablespoon of the oil, and several grinds black pepper to the food processor; process until smooth. With the motor running, stream in water until the sauce reaches your desired consistency (I prefer mine like a creamy pesto). Taste and season with salt if it needs it (cottage cheese and feta are naturally salty, so it won’t need much).
2 Add the remaining 1 tablespoon oil to the now-empty skillet and heat over medium-high until shimmering. Add the gnocchi and a pinch each salt, pepper, and red pepper flakes and cook, undisturbed, until the bottoms are crispy, 2 to 3 minutes. Toss and continue cooking until golden and crispy all over, 2 to 3 minutes more. Add the reserved edamame and toss until warmed through.
3 Swoosh some sauce into each bowl and top with the gnocchi mixture. Finish with lemon zest, a big squeeze of lemon juice, a drizzle of olive oil, grated Parmesan cheese, and more herbs.
4 Leftover sauce will thicken in the fridge. Use it on sandwiches, pita pockets, or as a dip for veggies.