Oven-roasted Gnocchi with Asparagus and Leek. Season with ½ teaspoon salt and a few generous grinds of pepper. Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Great recipe for Oven-roasted Gnocchi with Asparagus and Leek.
Season with ½ teaspoon salt and a few generous grinds of pepper. Toss to coat, then spread in an even layer on a large rimmed baking sheet; set aside. Place garlic cloves on a small piece of foil; drizzle with a little olive oil. You can have Oven-roasted Gnocchi with Asparagus and Leek using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Oven-roasted Gnocchi with Asparagus and Leek
Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry. Heat the oil in a large frying pan over a low-medium heat.
Oven-roasted Gnocchi with Asparagus and Leek instructions
Stir in the garlic and thyme and cook for a final minute until fragrant. directions. Trim each leek at root end, then cut off top where the thick green leaves begin. Combine leeks and asparagus in a large bowl. Heat a large nonstick skillet over medium-high heat. Transfer to a paper towel-lined plate.