This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled “skillet gnocchi”) work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by: Susan Spungen
Total time: 30 minutes
Yield: 4 servings
|2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)|
|3 tablespoons olive oil|
|2 tablespoons unsalted butter|
|Kosher salt and black pepper|
|1 bunch asparagus (about 1 pound), trimmed and cut into thirds|
|2 small leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups)|
|2 shallots, trimmed and sliced lengthwise 1/4-inch thick|
|1 cup frozen peas, thawed (or fresh peas)|
|1 lemon, scrubbed|
|1/2 cup grated Parmesan|
|1/4 cup sliced fresh chives or parsley (optional)|
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 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. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
Pancetta is cured unsmoked Italian bacon available at the grocery deli counter. It gives this elegant dish a deep, savory note. If you can’t find gnocchi, substitute another short pasta.
Provided by: Jackie Mills, MS, RD
Total time: 30 minutes
Yield: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
|1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)|
|2 ounces pancetta, cut into thin strips (about 1/2 cup)|
|¼ cup thinly sliced shallots|
|1 pound asparagus, trimmed and cut into 1 1/2-inch pieces|
|2 garlic cloves, minced|
|1 tablespoon fresh lemon juice|
|⅛ teaspoon salt|
|⅛ teaspoon black pepper|
|¼ cup (1 ounce) shaved Parmesan cheese|
- Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.
- Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.
- Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.
Calories 277 calories, Carbohydrate 43.7 g, Cholesterol 15 mg, Fat 6.5 g, Fiber 2.6 g, Protein 11.2 g, Saturated Fat 3.1 g, Sodium 932 mg
A spring / summer gnocchi recipe that you’ll absolutely love. Loaded with peas, asparagus, lemon and cheese, it’s the perfect quick weeknight meal.
Provided by: Gaby
Categories: Main Course
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|1 lb store bought gnocchi|
|2 tablespoons olive oil|
|2 tablespoons butter, divided|
|10 ounces frozen peas|
|1/2 cup trimmed asparagus pieces|
|1/2 cup parmesan cheese, plus more for garnish|
|4 cloves garlic, roughly chopped|
|1 lemon, zested and juiced|
|handful of fresh mint|
|kosher salt, freshly cracked black pepper and red pepper flakes to garnish.|
- Bring a large pot of water to the boil. Cook the gnocchi until they start rise to the top of the water. Once floating, remove the gnocchi with a slotted spoon and let them dry for a few minutes on a paper towel lined plate. Add the asparagus pieces to the same boiling water and blanch for 2 minutes until bright green.
- Meanwhile, heat a large sauté pan over a medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until slightly golden brown.
- Add the remaining butter and olive oil to the pan and add the garlic for 30 seconds. Add the peas and asparagus along with the lemon juice and toss to combine. Season with salt, pepper and red pepper flakes, then add the lemon zest and grated Parmesan cheese.
- Garnish with fresh mint and serve immediately.