Emerald green and fit for a queen! Scrumptious spinach gnocchi, crisped in butter and steeped in a decadent sauce of pesto, garlic, lemon zest, cream, and edamame beans. Finished with grated hard cheese and fresh green leaves.
Green Goddess Gnocchi
Green Goddess Gnocchi
with edamame beans, Italian-style hard cheese & basil pesto
Hands on Time: 10 - 20 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Edamame Beans
- Fresh Cream
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Lemon
- Peas
- Pesto Princess Basil Pesto
- Spinach Gnocchi
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a pan over a medium-high heat with a generous knob of butter. When beginning to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some Lemon juice and zest to taste. Once combined, allow to simmer for 3-4 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the Peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
A BOWL OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining Lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!
BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a pan over a medium-high heat with a generous knob of butter. When beginning to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some Lemon juice and zest to taste. Once combined, allow to simmer for 4-5 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the Peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining Lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!
BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a pan over a medium-high heat with a generous knob of butter. When beginning to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some Lemon juice and zest to taste. Once combined, allow to simmer for 4-5 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the Peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining Lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!
BOIL THE GNOCCHI
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion.
NOW, GET IT CRISPY!
Place a large pan over a medium-high heat with a generous knob of butter. When beginning to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Do this step in batches for the crispiest results, adding more butter in between batches. Remove from the pan on completion.
GREEN GODDESS SAUCE
Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for 1-2 minutes until the liquid has reduced by half. Mix in the cream, the basil pesto, and some Lemon juice and zest to taste. Once combined, allow to simmer for 5-6 minutes until slightly reduced and thickened.
FINAL TOUCHES
Once the sauce has reduced, stir in the Peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste.
BOWLS OF DIVINE GOODNESS
Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining Lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!
Frequently Asked Questions
What is the preparation time for Green Goddess Gnocchi?
The preparation time for Green Goddess Gnocchi with edamame beans, Italian-style hard cheese & basil pesto is between 10 and 20 minutes.
What is the total time required to make Green Goddess Gnocchi with edamame beans, Italian-style hard cheese & basil pesto?
The total time required to make Green Goddess Gnocchi with edamame beans, Italian-style hard cheese & basil pesto is between 20 and 35 minutes.
How many servings does Green Goddess Gnocchi provide?
4 servings
What are the main ingredients in Green Goddess Gnocchi?
Edamame Beans, Fresh Cream, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Peas, Pesto Princess Basil Pesto, Spinach Gnocchi, White Wine
What is the nutritional information of Green Goddess Gnocchi?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Green Goddess Gnocchi?
BOIL THE GNOCCHI: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, pop in the gnocchi and cook for 2-3 minutes until they begin to float and are heated through. Drain on completion. FINAL TOUCHES: Once the sauce has reduced, stir in the peas and edamame beans and heat through for about a minute. Gently toss the fried gnocchi through the sauce until reheated and coated. Season to taste and remove the pan from the heat. Toss a drizzle of oil through the rinsed green leaves and season to taste. GREEN GODDESS SAUCE: Return the pan to a medium-high heat and add drizzle of oil or another knob of butter if necessary. When hot, fry the grated garlic for about a minute until fragrant, shifting constantly. Stir in the white wine and simmer for a minute until the liquid has reduced by half. Mix in the cream, the basil pesto, and some lemon juice and zest to taste. Once combined, allow to simmer for 4-5 minutes until slightly reduced and thickened. NOW, GET IT CRISPY!: Place a pan over a medium-high heat with a generous knob of butter. When beginning to foam, fry the gnocchi in a single layer for 2-4 minutes until starting to brown and crisp. Remove from the pan on completion. BOWLS OF DIVINE GOODNESS: Scoop up a generous helping of the rich green goddess gnocchi. Cover in the grated hard cheese and garnish with any remaining lemon zest to taste. Serve with the dressed green leaves on the side. Bellissimo!
What should be prepared from my kitchen to make Green Goddess Gnocchi?
Edamame Beans, Fresh Cream, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Peas, Pesto Princess Basil Pesto, Spinach Gnocchi, White Wine
How many calories does Green Goddess Gnocchi have?
calories
How much fat content does Green Goddess Gnocchi have?
grams
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