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Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Season with ½ teaspoon salt and a few generous grinds of pepper. Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above.
To get started with this recipe, we have to prepare a few components. You can cook 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:
- Take 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Take 500 gr asparagus (1lb)
- Get 1 large leek, only use the white part
- Take 1 shallot
- Make ready 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- Take 2 tbsp grated parmesan cheese
- Make ready 4 tbsp extra virgin olive oil
- Make ready 2 tbsp softened butter, unsalted
- Get to taste salt and pepper
Add the salt, pepper, basil, lemon zest and add the gnocchi back into the pan, mix. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Immerse in a bowl of cold water to loosen any sand or grit. Arrange leeks on a baking sheet.
Steps 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!
Drizzle with oil and season with salt and pepper. All Reviews for Roasted Leeks - of Reviews. Combine the remaining ingredients; pour over vegetables. It looks soooo restaurant-ey, that it is hard to believe how easy it is to make! You start by trimming the leeks.
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