Easiest Way to Cook Yummy Oven-roasted Gnocchi with Asparagus and Leek

Oven-roasted Gnocchi with Asparagus and Leek. 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.

Drizzle with olive oil and add salt and pepper. Place in a large roasting pan and roast. All Reviews for Oven-Roasted Asparagus and Leeks. You can have Oven-roasted Gnocchi with Asparagus and Leek using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Oven-roasted Gnocchi with Asparagus and Leek

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

Oven-Roasted Asparagus and Leeks. this link is to an external site that may or may not meet accessibility guidelines. The combination of the starchy gnocchi with the fresh asparagus and pesto was fantastic, and it was totally packed with flavor (I used homemade pesto. 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. Oven Roasted Asparagus is the perfect side dish to accompany any meal.

Oven-roasted Gnocchi with Asparagus and Leek instructions

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!.

Tender asparagus spears are simply tossed with olive oil and seasonings and cooked in the oven. They caramelize beautifully while roasting adding another layer of flavor. This side dish both looks and tastes elegant yet it's easy. This gnocchi recipe embraces warmth and a light spice. The sweetness of slowly roasted cherry tomatoes and browned butter makes a delicious sauce.