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Oven-roasted Gnocchi with Asparagus and Leek
Oven-roasted Gnocchi with Asparagus and Leek

Before you jump to Oven-roasted Gnocchi with Asparagus and Leek recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

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If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. Chips and crackers created from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are usually better than refined grains present in white bread.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to oven-roasted gnocchi with asparagus and leek recipe. To make oven-roasted gnocchi with asparagus and leek you only need 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Oven-roasted Gnocchi with Asparagus and Leek:
  1. Provide 500 gr potato gnocchi (thawed, if frozen) (1lb)
  2. Prepare 500 gr asparagus (1lb)
  3. You need 1 large leek, only use the white part
  4. Take 1 shallot
  5. You need 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
  6. Provide 2 tbsp grated parmesan cheese
  7. You need 4 tbsp extra virgin olive oil
  8. Use 2 tbsp softened butter, unsalted
  9. Take to taste 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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