Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oven-roasted gnocchi with asparagus and leek. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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!

Oven-roasted Gnocchi with Asparagus and Leek is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Oven-roasted Gnocchi with Asparagus and Leek is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:

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

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