Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, oven-roasted gnocchi with asparagus and leek. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. Trim each leek at root end, then cut off top where the thick green leaves begin.
Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Oven-roasted Gnocchi with Asparagus and Leek is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this 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 cook it.
The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:
- Take 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Get 500 gr asparagus (1lb)
- Make ready 1 large leek, only use the white part
- Take 1 shallot
- Prepare 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- Take 2 tbsp grated parmesan cheese
- Take 4 tbsp extra virgin olive oil
- Make ready 2 tbsp softened butter, unsalted
- Get to taste salt and pepper
Oven-Roasted Asparagus and Leeks. this link is to an external site that may or may not meet accessibility guidelines. To plate up, add a bit of the sauce followed by asparagus, chorizo and gnocchi. The Culinary Chase's Note: I've never tasted fried gnocchi and so glad I did as it was. Here's to cook perfect asparagus every time.
Instructions 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!
The Culinary Chase's Note: I've never tasted fried gnocchi and so glad I did as it was. Here's to cook perfect asparagus every time. The bottom of asparagus spears are super tough and nearly impossible to bite through, even when cooked. Roasted asparagus in the oven is one of the easiest way to prepare asparagus. Just coat the asparagus with a little olive oil, sprinkle with salt and pepper, and maybe a little minced garlic, and roast them until lightly browned and tender.
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