Hello everybody, it is Drew, welcome to our recipe site. 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. This time, I will make it a little bit tasty. This will be really delicious.

Oven-roasted Gnocchi with Asparagus and Leek is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Oven-roasted Gnocchi with Asparagus and Leek is something that I have loved my whole life. They are nice and they look wonderful.

To get started 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 cook that.

The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:

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

Instructions 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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