This is simplicity itself but tastes just like the season.
Wine Suggestion: Pick a good, top-notch, dry Sauvignon Blanc to match this dish like the André Dezat Sancerre which is flinty, grassy-fresh and has great concentration and power despite being super balanced and effortless.
Gnocchi with asparagus, edamame & Parmesan – serves 4
- 500g pack of gnocchi
- good extra virgin olive oil
- 500g asparagus, snap off the woody part of the stems, then cut into 5cm pieces
- 150g frozen edamame beans
- 1 tbsp chopped chives
- 1 lemon, for squeezing over at the end
- 60g Parmesan, grated
Bring a large pot of salty water to the boil, then add the gnocchi and cook according the pack instructions. It’s done when if floats to the top. Drain and refresh under cold running water.
Heat a large fraying pan over a medium-high heat, then drizzle with oil, and when hot, add the asparagus with a pinch of sea salt. Fry for a few minutes or until the pieces are starting to char but are still crisp. Remove from the pan and put into a warmed dish.
Add the frozen edamame beans to pan with a splash of water and a pinch of sea salt. Cook for 2 minutes, then scoop ot and add to the asparagus.
Drizzle some more oil into the pan and warm over a medium-high heat, then add the gnocchi. Fry until golden and crispy. Don’t be tempted to turn them too quickly or they will stick. Remove from the pan and into a large dish.
Combine the gnocchi with the asparagus, edamame, and chives. Squeeze over some lemon juice to taste and drizzle with olive oil, then season with sea salt and black pepper. Scatter over the Parmesan to serve.
(Original recipe from Family by Hetty McKinnon, Prestel, 2019)
Jono & Jules do food & wine 