Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, oven-roasted gnocchi with asparagus and leek. It is one of my favorites. This time, I am going to 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 recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Oven-roasted Gnocchi with Asparagus and Leek is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first 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:

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

So that’s going to wrap this up with this exceptional food oven-roasted gnocchi with asparagus and leek recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!