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Sheet-Pan Gnocchi With Asparagus, Leeks and Peas
![Sheet-Pan Gnocchi With Asparagus, Leeks and Peas](https://static01.nyt.com/images/2020/05/10/dining/ss-spring-gnocchi/merlin_171739665_66411757-3a96-4902-9fdf-88f6523c66cb-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2(12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
- 3tablespoons olive oil
- 2tablespoons unsalted butter
- Kosher salt and black pepper
- 1bunch asparagus (about 1 pound), trimmed and cut into thirds
- 2small leeks, trimmed, halved lengthwise, then sliced ½-inch thick (about 2 cups)
- 2shallots, trimmed and sliced lengthwise ¼-inch thick
- 1cup frozen peas, thawed (or fresh peas)
- 1lemon, scrubbed
- ½cup grated Parmesan
- ¼cup sliced fresh chives or parsley (optional)
Preparation
- Step 1
Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and ½ teaspoon salt.
- Step 2
On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with ½ teaspoon salt and a few generous grinds of pepper.
- Step 3
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.
- Step 4
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.
Private Notes
Cooking Notes
You can absolutely use shelf-stable gnocchi without boiling them first for this type of preparation!
I used TJ cauliflower gnocchi and it was a delicious substitute. I’d recommend using parchment paper to reduce sticking on the pan.
The sensation of eating gnocchi crisp is different. We liked it. Why put the 2 sheet pans in the oven at the same time, if you expect their contents will cook for different lengths of time? That said, how long the asparagus should cook depends on its thickness: Ours was very thin, done in 17 mins. Gnocchi crispy in 15-17 mins. Cut gnocchi quantity in 1/2 for 2 but didn’t reduce the vegetables. Added garlic. Maybe a splash or 2 of lemon juice and a pinch of red pepper flakes, too?
If you don't have two deep pans, you can cook the veggies on an iron skillet, then set aside. Next add gnocchi to the skillet...cook till crispy and then add veggies back and toss together. I added red pepper flakes which helped give denouement. I definitely plan on keeping this in the regular recipe cycle.
Springtime in a pan. I made this with an 18 oz package of shelf stable DeCecco gnocchi, no need to boil first. I only have one rimmed sheet pan, so I put everything but the leeks in that; a little crowded, but fine. The leeks went on a cookie sheet (least likely to roll off). Leeks were done in 10 minutes; everything else went back for another 7 minutes with the addition of the peas and some fresh thyme. A squeeze of lemon at the end. A dollop of ricotta to serve might be good too.
One of the most delicious pasta dishes I have ever eaten. I think the shallots, leeks and a really good parmesan are keys to its success, and the crunchy, chewy gnocchi are amazing.
I made this more veggie forward: used one 12-ounce package of gnocchi (with the butter and oil recommended for 2 packages), more asparagus, a 12-ounce package of sugar snap peas (instead of the frozen peas), and lots of chives--and left the rest of the ingredients as in the recipe. I think the gnocchi benefited from the extra butter/oil. I roasted the sugar snap peas for 10 minutes. It made three servings (my 12-ounce package of gnocchi contained about 60 pieces). Great way to serve gnocchi!
To counter what some thought was dry, add some cherry tomatoes to roasted vegetables. As they burst, they add liquid.
Clair, No need to boil the gnocchi, I took store-bought gnocchi and followed the recipe and it worked great.
I suppose any roastable veggies would work. How about TJ's cauliflower gnocchi?
Sautéed sliced mushrooms in butter and garlic. then added to pan with the peas per instructions. This is a good recipe - will make again!!
This dish was really quick and easy and delicious! I will say, though, that the gnocchi leftovers lose their pleasing quality. The vegetables stay fine, but the gnocchi texture deteriorates overnight in the fridge. Which isn't to say we didn't eat them;) This needs to be eaten right out of the oven.
I really wanted this to be good, but the gnocchi were just so dry and the veggies didn’t lend any sauce so it was just a dry dish overall, even after drizzling w extra olive oil at the end. The flavor of the vegetables was very nice, especially after adding a squeeze of lemon, but again, it was still so dry that I couldn’t ear much. I’d recommend boiling the gnocchi and maybe making a lemon butter sauce to add.
Made sweet potato gnocchi, used veggies on hand. Really good, but gnocchi burned. Next time, switch the trays from top to bottom in the oven (don’t leave gnocchi on the bottom the whole time)!
Also used TJ frozen cauliflower gnocchi. It was a good substitute, used it right out of the freezer and it was a bit crisp, yet stayed moist and fluffy. Lovely combination all round.
No butter needed on vegetables. Finished gnocchi on convection broil. Used fresh gnocchi from Whole Foods
Pro tip: melt the butter in the microwave beforehand by tablespoon and then coat veggies and gnocchi. Prefer this preparation of gnocchi to any other, overall great easy recipe. Added cherry tomatoes to make the dish less dry like someone suggested but could use a creamy sauce that’s added on top at the end to make the dish a little more moist and flavorful.
I made a half recipe tonight, in a frying pan so I would not have to turn on the oven on a hot summer evening. I cooked the vegetables first, scraped them onto a plate, then sautéed the (shelf stable) gnocchi till crisp, then combined all and finished with lemon and Parmesan. Very tasty, in less time than using the oven.
I dunno, it came out kinda dry for me…
The leeks didn’t go well with this recipe. Way too stringy and chewy. Will leave them out next time. But other than that it was a great dish!
Great with double asparagus, added cavelo Nero and some granulated garlic with the veg. Shelf stable gnocchi is fine but it needs to be boiled before going into the oven. Otherwise gnocchi is too dry and chewy. Also I just use red onions as I never have shallots in the house. Spring on a plate!
Make as directed, but change bag of pea pods for frozen peas. Cut asparagus into 2 inch pieces, add 2 cups cherry tomatoes. Increase olive oil by 1 Tbsp for both gnocchi and veggies, and season with ground pepper, garlic powder, and cCreole seasoning. Double the parm and add lemon juice and more seasoning to serve. Delicious!
I used frozen homemade gnocchi. I preboiled them based on prior experience and then followed the instructions pulling them out to toss after 5 minutes then not again until done 15 min later. In 20 minutes they got puffy and yummy but the bottoms are over cooked and harder than the tops. Definitely recommend tossing them an extra time while doing the veggies to check them.
Made this recipe and liked it but feel there is room for improivement. I recommend the gnocchi be moved around the cookie sheet more than one time. It was too crunchy on the bottom. I will make it in a pan on the stove next time using 2 tablespoons of olive and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes; add the butter, stir to coat all the gnocchi, cook another 2-4 minutes. Cook the veges for 5-7 min., too mushy at 15. Add red pepper and 6 oun. fried pancetta
I used Trader Joe’s frozen cauliflower gnocchi, slightly thawed and cooked a bit longer - came out great! I also added a bit of ground garlic to the salt and pepper. I think diced pancetta would be great in this dish.
This was delish. I always try the full recipe first without modifications. So I did packaged potato gnocchi and also the frozen TJ’s cauliflower gnocchi for the gluten frees. The frozen actually browned a little better than the potato. But the potato definitely had a little crunch to it. My neighbors loved it. Simple, springy, fresh, green and interesting. Try it!
While I think the directions aren’t written great for cooking times, this is delicious and easy. I cooked off some spicy sausage to up the protein, and it was nice for me.
This is a very leek heavy recipe. My family enjoyed it but thought maybe one leek would have sufficed. Also, needs more lemon. Perhaps I’ll add another non-leek vegetable next time.
Delicious, but did not need to make two packages gnocchi. I boiled the gnocchi but won’t next time. Will play with more veg too just because I loved them.
Very good. I added some torn chunks of firm feta into the veg after about 10 mins of roasting and omitted the parm at the end. Would make it that way again.
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