1 Heat 1 tablespoon of olive oil in a non-stick, heavy-based frying pan or wok, set over medium-high heat. Add the gnocchi; cook for 5–10 minutes, shaking pan often, until gnocchi golden and crisp. Add the garlic, cook 30 seconds. Transfer gnocchi to a bowl.
2 Add another 1 tablespoon of oil to the pan. Add the tomatoes and asparagus; cook, tossing for 1–2 minutes, or until the tomatoes begin to soften. Add edamame beans; cook, stirring mixture, for 1–2 minutes, to heat through.
3 Return gnocchi to pan and toss to combine. Season with cracked black pepper. Add basil and toss well. Divide the gnocchi between four serving bowls. Garnish the gnocchi with a little cracked black pepper and then crumble over the goat’s cheese, to serve.