Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, oven-roasted gnocchi with asparagus and leek. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Oven-roasted Gnocchi with Asparagus and Leek is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Oven-roasted Gnocchi with Asparagus and Leek is something that I’ve loved my entire life.
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.
To begin with this recipe, we must 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:
- Get 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Get 500 gr asparagus (1lb)
- Take 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
- Get 4 tbsp extra virgin olive oil
- Prepare 2 tbsp softened butter, unsalted
- Get to taste salt and pepper
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. 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. Roasted asparagus in the oven is one of the easiest way to prepare asparagus.
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!
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. 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. The bottom of asparagus spears are super tough and nearly impossible to bite through, even when cooked. Gnocchi was always a difficult thing for me to make until we had a demonstration in gnochhi-making from the chef at Simon Pearce restaurant, check this Lined with a sheet of parchment paper to keep them from sticking to the pan, I popped them in the oven and what happened next was near-magic (to.
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