Recipe of Favorite Oven-roasted Gnocchi with Asparagus and Leek
- By Clyde Roberts
- 24 Jun, 2020
Hey everyone, welcome to our recipe page. Today I will show you how to prepare a special dish, Oven-roasted Gnocchi with Asparagus and Leek. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Oven-roasted Gnocchi with Asparagus and Leek Recipe. I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time!
You can have Oven-roasted Gnocchi with Asparagus and Leek using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Oven-roasted Gnocchi with Asparagus and Leek
- Take 500 gr of potato gnocchi (thawed, if frozen) (1lb).
- Prepare 500 gr of asparagus (1lb).
- Prepare 1 of large leek, only use the white part.
- It’s 1 of shallot.
- Take 1 cup of frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional.
- Take 2 tbsp of grated parmesan cheese.
- Make ready 4 tbsp of extra virgin olive oil.
- It’s 2 tbsp of softened butter, unsalted.
- Prepare to taste of salt and pepper.
Oven-Roasted Asparagus and Leeks. this link is to an external site that may or may not meet accessibility guidelines.The combination of the starchy gnocchi with the fresh asparagus and pesto was fantastic, and it was totally packed with flavor (I used homemade pesto.Pancetta gives this elegant gnocchi dish a deep, savory note.If you can't find gnocchi, substitute another short pasta.
Oven-roasted Gnocchi with Asparagus and Leek instructions
- Preheat oven to 220°C (425°F). In a large bowl, toss the gnocchi with half the oil until coated. Spread out evenly on a baking tray, sprinkle with salt, pepper, and half the butter..
- Wash the asparagus and trim the woody part at the bottom, cut into thirds..
- Cut the white part of the leek lengthwise and then slice into thin half moons..
- Peel the shallot and slice thinly..
- Add asparagus, leek, shallot, and the frozen vegetables (if using) to the same bowl and toss with the remaining half of the oil, until coated. Then spread evenly on a different baking tray, sprinkle with salt, pepper and the rest of the butter..
- Place both trays in the oven (if placing on different levels, put the gnocchi on the lower, the greens on the higher level) and bake for 20 minutes..
- Five minutes into the baking, gently stir the gnocchi to distribute the butter. Do the same with the vegetables. This should be repeated every five minutes for the vegetables ONLY..
- Once the 20 minutes are over, take both trays out of the oven, add the gnocchi to the vegetables, sprinkle with the parmesan cheese and toss to mix..
- Serve with additional parmesan, if desired, and enjoy!.
Drizzle with olive oil and add salt and pepper.Place in a large roasting pan and roast.All Reviews for Oven-Roasted Asparagus and Leeks.
My family tends to prefer the CL Gnocchi with Shrimp, Asparagus, and Pesto recipe from September The tomatoes and roasted red pepper sound like good suggestions, too.What Does Roasted Gnocchi Taste Like?Asparagus or sliced cremini mushrooms are fun, just add them halfway through the cooking time since they don't need as long in the toaster oven.I hope this sheet pan roasted gnocchi and vegetables is a weeknight hit in your toaster oven lovin' household too.Here's to cook perfect asparagus every time.
