Simple Way to Prepare Homemade Oven-roasted Gnocchi with Asparagus and Leek

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, How to Prepare Homemade Oven-roasted Gnocchi with Asparagus and Leek. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Oven-roasted Gnocchi with Asparagus and Leek, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oven-roasted Gnocchi with Asparagus and Leek delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Oven-roasted Gnocchi with Asparagus and Leek is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Oven-roasted Gnocchi with Asparagus and Leek estimated approx 30 minutes.

To begin with this particular recipe, we have to 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 that.

This recipe is a blast! It looks soooo restaurant-ey, that it is hard to believe how easy it is to make! You will need an oven large enough for two baking trays to fit in at the same time, either side-by-side or on different levels.

Ingredients and spices that need to be Prepare to make Oven-roasted Gnocchi with Asparagus and Leek:

1. 500 gr potato gnocchi (thawed, if frozen) (1lb)
2. 500 gr asparagus (1lb)
3. 1 large leek, only use the white part
4. 1 shallot
5. 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
6. 2 tbsp grated parmesan cheese
7. 4 tbsp extra virgin olive oil
8. 2 tbsp softened butter, unsalted
9. to taste salt and pepper

Steps to make 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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