Simple Way to Make Homemade Oven-roasted Gnocchi with Asparagus and Leek

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, oven-roasted gnocchi with asparagus and leek. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Oven-roasted Gnocchi with Asparagus and Leek is something which I have loved my entire life. They’re nice and they look fantastic.

All Reviews for Oven-Roasted Asparagus and Leeks. Oven-Roasted Asparagus and Leeks. this link is to an external site that may or may not meet accessibility guidelines. I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time!

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:

1. Get potato gnocchi (thawed, if frozen) (1lb)
2. Take asparagus (1lb)
3. Take large leek, only use the white part
4. Make ready shallot
5. Get frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
6. Get grated parmesan cheese
7. Make ready extra virgin olive oil
8. Get softened butter, unsalted
9. Prepare salt and pepper

Place in a large roasting pan and roast. 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. Pancetta gives this elegant gnocchi dish a deep, savory note. If you can't find gnocchi, substitute another short pasta.

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!

Pancetta gives this elegant gnocchi dish a deep, savory note. If you can't find gnocchi, substitute another short pasta. My family tends to prefer the CL Gnocchi with Shrimp, Asparagus, and Pesto recipe from September The tomatoes and roasted red pepper sound like good suggestions, too. 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.

So that’s going to wrap it up for this special food oven-roasted gnocchi with asparagus and leek recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!