Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, oven-roasted gnocchi with asparagus and leek. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Oven-roasted Gnocchi with Asparagus and Leek is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Oven-roasted Gnocchi with Asparagus and Leek is something that I have loved my entire life. They are nice and they look wonderful.
This easy technique makes asparagus tangy and savory. Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese.
To begin with this particular recipe, we have to prepare a few ingredients. You can have oven-roasted gnocchi with asparagus and leek using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:
- Take 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Make ready 500 gr asparagus (1lb)
- Prepare 1 large leek, only use the white part
- Make ready 1 shallot
- Take 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
- Take 2 tbsp softened butter, unsalted
- Take to taste salt and pepper
All Reviews for Oven-Roasted Asparagus and Leeks. Peel pumpkin, remove and reserve seeds. 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.
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!
This Sausage Leek Ragu Gnocchi makes for the perfect rich and flavourful comfort food. The sausage and leek ragu sauce is slowly cooked until thick and hearty served with soft and fluffy potato gnocchi. Add the leeks to the asparagus mixture along with the cheese and stir to combine. The bottom of asparagus spears are super tough and nearly impossible to bite through, even when cooked. This gnocchi is crisped in a skillet, then tossed with asparagus, edamame, Parm, and lemon, and Pan-fried gnocchi can almost pass for roast potato — crispy on the outside, chewy on the inside Combine the gnocchi with the asparagus, edamame and chives.
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