Step-by-Step Guide to Prepare Quick Oven-roasted Gnocchi with Asparagus and Leek

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oven-roasted gnocchi with asparagus and leek. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Oven-roasted Gnocchi with Asparagus and Leek is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Oven-roasted Gnocchi with Asparagus and Leek is something that I’ve loved my entire life. They’re nice and they look wonderful.

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. On another rimmed baking sheet, toss asparagus, leeks and.

To get started with this particular recipe, we must first prepare a few components. 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:

1. Take 500 gr potato gnocchi (thawed, if frozen) (1lb)
2. Get 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. Take 2 tbsp grated parmesan cheese
7. Get 4 tbsp extra virgin olive oil
8. Make ready 2 tbsp softened butter, unsalted
9. Take to taste salt and pepper

This is gonna smell and look delicious. Find a Variety of Healthy Vegetarian Dinners that are Sure to Satisfy You. Season with ½ teaspoon salt and a few generous grinds of pepper. Oven-roasted Gnocchi with Asparagus and Leek step by step.

Instructions 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!

Season with ½ teaspoon salt and a few generous grinds of pepper. Oven-roasted Gnocchi with Asparagus and Leek step by step. 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.

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