Creamy Green Gnocchi with Zingy Asparagus and Edamame

Method

1. 1 Pan-fry the gnocchi with a drizzle of olive oil until golden. Remove from the pan and set aside.
2. 2 Heat a glug of oil in the same pan, add the diced onion, and cook until softened.
3. 3 Add chopped asparagus and cook until tender.
4. 4 Blend half of the cooked asparagus with basil, 100 g (about 2/3 cup) of the edamame, silken tofu, nutritional yeast, and a generous pinch of salt and black pepper until smooth.
5. 5 Add the remaining edamame to the pan with the asparagus.
6. 6 Combine with the blended sauce and the gnocchi. Warm through gently.
7. 7 Finish with lemon juice and adjust seasoning if needed.
8. 8 Serve with grated plant-based parmesan and a sprinkle of roasted pumpkin and sunflower seeds.