Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, oven-roasted gnocchi with asparagus and leek. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Oven-roasted Gnocchi with Asparagus and Leek is something that I have loved my entire life.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook oven-roasted gnocchi with asparagus and leek using 9 ingredients and 9 steps. Here is how you can achieve it.
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
- Prepare 1 shallot
- Make ready 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- Prepare 2 tbsp grated parmesan cheese
- Take 4 tbsp extra virgin olive oil
- Prepare 2 tbsp softened butter, unsalted
- Take to taste salt and pepper
I hope this sheet pan roasted gnocchi and vegetables is a weeknight hit in your toaster oven lovin' household too. 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.
Instructions 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!
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. Roasting brings out a mellow, nutty flavor in the. Roasted asparagus in the oven is one of the easiest way to prepare asparagus. Just coat the asparagus with a little olive oil, sprinkle with salt and pepper, and maybe a little minced garlic, and roast them until lightly browned and tender.
So that is going to wrap this up with this special food oven-roasted gnocchi with asparagus and leek recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
