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Composition for Oven-roasted Gnocchi with Asparagus and Leek:
- Need 500 gr for potato gnocchi (thawed, if frozen) (1lb)
- Make ready 500 gr of asparagus (1lb)
- Take 1 for large leek, only use the white part
- You need 1 for shallot
- Make ready 1 cup of frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- You need 2 tbsp grated parmesan cheese
- Give 4 tbsp - extra virgin olive oil
- Give 2 tbsp for softened butter, unsalted
- Make ready to taste salt and pepper
Oven-roasted Gnocchi with Asparagus and Leek how to cook:
- 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!
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