Hey everyone, hope you’re having an amazing 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 bit unique. This is gonna smell and look delicious.
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.
Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Oven-roasted Gnocchi with Asparagus and Leek is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Prepare 500 gr asparagus (1lb)
- Prepare 1 large leek, only use the white part
- Make ready 1 shallot
- Prepare 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- Get 2 tbsp grated parmesan cheese
- Get 4 tbsp extra virgin olive oil
- Make ready 2 tbsp softened butter, unsalted
- Get to taste salt and pepper
Place in a large roasting pan and roast. 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.
Steps to make Oven-roasted Gnocchi with Asparagus and Leek:
- 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!
Comforting Gnocchi, with charred asparagus and edamame. This gnocchi is crisped in a skillet, then tossed with asparagus, edamame, Parm, and lemon, and Pan-fried gnocchi can almost pass for roast potato — crispy on the outside, chewy on the inside Combine the gnocchi with the asparagus, edamame and chives. I decided to pair the asparagus with leeks. Leeks are a member of the onion (Allium) family. Their flavor is milder and more sophisticated than their stronger I roasted the leeks and asparagus to bring out the flavors and tenderize the vegetables.
So that’s going to wrap this up for this exceptional food oven-roasted gnocchi with asparagus and leek recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
