Lightly crisped gnocchi with edamame

Here is a different take on the cute little Italian lump of pasta known as gnocchi. I sauteed in a little olive oil a fresh batch that I bought from the market, and then started adding enhancements, beginning with cooked edamame beans. I think you could just follow your imagination and personal tastes on this recipe. Go for color and flavor – it’s a quick preparation and high on flavorful bites. Next time I’ll definitely add a little chopped Italian parsley at the end. Enjoy!

Lightly crisped gnocchi with edamame

2 tablespoons extra virgin olive oil

12 ounces of fresh (or frozen and thawed) gnocchi

salt and pepper, to taste

1 16-ounce package frozen shelled edamame beans (or fresh)

2 tablespoons capers

2 tablespoons sun-dried tomatoes, cut in strips

1/4 cup soy parmesan cheese

1/2 dozen spicy pitted olives, cut into strips

Heat the olive oil in a large skillet, and saute the gnocchi over medium-high heat, until lightly crisp and golden. Season with salt and pepper, and remove from heat.

Bring 4 cups of salted water to a boil, add the edamame beans, and boil for 5 minutes. Drain.

In a large bowl, place the gnocchi. Add the edamame beans, capers, sun-dried tomatoes, soy parmesan, and olives. Toss everything together and serve. Makes 4 servings.