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

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Go up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even just a single flight of stairs, when travelled up or down a few times a day–can be a great boost to your system.

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We hope you got benefit from reading it, now let’s go back to oven-roasted gnocchi with asparagus and leek recipe. You can cook oven-roasted gnocchi with asparagus and leek using 9 ingredients and 9 steps. Here is how you do it.

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