Simple Way to Prepare Any-night-of-the-week Oven-roasted Gnocchi with Asparagus and Leek

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, oven-roasted gnocchi with asparagus and leek. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Oven-roasted Gnocchi with Asparagus and Leek is something that I have loved my whole life. They are nice and they look wonderful.

I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. All Reviews for Oven-Roasted Asparagus and Leeks.

To begin with this recipe, we have to prepare a few ingredients. You can cook oven-roasted gnocchi with asparagus and leek using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:

1. Prepare 500 gr potato gnocchi (thawed, if frozen) (1lb)
2. Make ready 500 gr asparagus (1lb)
3. Prepare 1 large leek, only use the white part
4. Make ready 1 shallot
5. Take 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
6. Get 2 tbsp grated parmesan cheese
7. Get 4 tbsp extra virgin olive oil
8. Make ready 2 tbsp softened butter, unsalted
9. Make ready to taste salt and pepper

Drizzle with olive oil and add salt and pepper. Place in a large roasting pan and roast. Comforting Gnocchi, with charred asparagus and edamame. Pancetta gives this elegant gnocchi dish a deep, savory note.

Steps to make Oven-roasted Gnocchi with Asparagus and Leek:

1. 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.
2. Wash the asparagus and trim the woody part at the bottom, cut into thirds.
3. Cut the white part of the leek lengthwise and then slice into thin half moons.
4. Peel the shallot and slice thinly.
5. 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.
6. 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.
7. 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.
8. 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.
9. Serve with additional parmesan, if desired, and enjoy!

Comforting Gnocchi, with charred asparagus and edamame. Pancetta gives this elegant gnocchi dish a deep, savory note. If you can't find gnocchi, substitute another short pasta. 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?

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