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Oven-roasted Gnocchi with Asparagus and Leek
Oven-roasted Gnocchi with Asparagus and Leek

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Nuts as well as different seeds will certainly be a much better option when you are trying to find a quick snack to enjoy. You will come to find that these snack items are usually loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have a lot more than others. These fatty acids are vital to helping your body produce the proper quantities of hormones your body needs for a healthy lifestyle. A few of these hormones that are needed can only be produced by having these fatty acids within your diet.

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We hope you got insight from reading it, now let’s go back to oven-roasted gnocchi with asparagus and leek recipe. To cook oven-roasted gnocchi with asparagus and leek you need 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Oven-roasted Gnocchi with Asparagus and Leek:
  1. Provide 500 gr potato gnocchi (thawed, if frozen) (1lb)
  2. Prepare 500 gr asparagus (1lb)
  3. Prepare 1 large leek, only use the white part
  4. Provide 1 shallot
  5. Take 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
  6. You need 2 tbsp grated parmesan cheese
  7. Prepare 4 tbsp extra virgin olive oil
  8. You need 2 tbsp softened butter, unsalted
  9. Take to taste salt and pepper
Steps 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!

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