Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, oven-roasted gnocchi with asparagus and leek. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice 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 get started 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 can achieve that.
The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:
- Get 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Take 500 gr asparagus (1lb)
- Make ready 1 large leek, only use the white part
- Get 1 shallot
- Make ready 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- Get 2 tbsp grated parmesan cheese
- Prepare 4 tbsp extra virgin olive oil
- Prepare 2 tbsp softened butter, unsalted
- Get to taste salt and pepper
Oven-Roasted Asparagus and Leeks. this link is to an external site that may or may not meet accessibility guidelines. 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.
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!
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. A step-by-step guide for how to cook asparagus in the oven! It's the best way to cook asparagus! This vegetarian gnocchi recipe is delicious and easy!
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