Gnocchi with Leeks, Sausage and Asparagus

Anything gnocchi and anything sheet pan-prepared is good by me! Spring is on the way and we’re already getting some good asparagus in stores. This is easy to toss together and serves 4:

Gnocchi with Leeks, Sausage and Asparagus

  • 2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
  • 3-4 Italian sausage, casing removed and torn into gnocchi-sized pieces (optional)
  • 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 ½”thick (about 2 cups)
  • 2 shallots, trimmed and sliced lengthwise ¼” thick
  • 1 cup frozen peas, thawed (or fresh peas)
  • 1 lemon, scrubbed
  • ½ cup grated Parmesan
  • ¼ cup sliced fresh chives or parsley (optional)

Heat oven to 425 °. 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, serve and enjoy!

My Verdict:

One of those pandemic days when cooking seemed a chore so I didn’t make my own gnocchi. Although the recipe calls for store-bought, I think a little more effort would have made this a much better dish. As it was, it was a good but not great dish.

I also added 2 sweet Italian sausage that I’d removed from their casings and rolled up into bits about the size of the gnocchi, so they would cook in the same time. Some thickly sliced mushrooms might be a nice addition to the vegetables.

I halved the recipe, so only used one baking sheet which I lined with parchment paper to make cleaning up easier. This is a nice spring recipe, and when all the asparagus, leeks and peas are fresh, it will be a great one-pan meal!


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