Skillet Gnocchi with Edamame

Name: Skillet Gnocchi with Edamame
Yield: 4
Ingredients: Kosher salt; Frozen shelled edamame; Shelf-stable gnocchi; Olive oil; Frozen peas; Pesto; Lemon; Finely grated Parmesan cheese

0 mins prep

Shelf-stable gnocchi gets pan-crisped for a crispy exterior and creamy center. Feel free to add in other quick-cooking vegetables, like green beans or asparagus, for a boost of greens.

1 servings

Checkout experience

Shop ingredients

Instructions


0 Bring a large pot of salted water to a boil. Add the edamame and cook for 4 minutes. Use a slotted spoon to transfer to a bowl. Add the gnocchi (breaking apart any stuck-together pieces) and cook until they float, 3 to 5 minutes. Drain and pat dry.
1 Heat a drizzle of oil in a large skillet over medium-high heat. Add the gnocchi and cook until golden and crispy, 4 to 5 minutes. Stir in the edamame, peas, pesto to coat, and a squeeze of lemon. Season with salt and pepper. Top with Parmesan.

View original recipe

Skillet Gnocchi with Edamame

What you need

Instructions

More recipes

Crispy Tofu Bowls with Carrot-Edamame Salad

cottage cheese zucchini pizza boats

sheet pan breakfast quesadilla

sheet pan cottage cheese french toast casserole

Spinach and Herb Breakfast Sandwiches

sheet pan butternut squash lasagna

Savory Cottage Cheese Dutch Baby with Mushrooms

Hidden Protein Pasta Sauce

cheddar and chive 24-hour omelet

no-knead cottage cheese bread

high-protein butternut squash mac and cheese

Blueberry Pancake Protein Muffins