Sheet-Pan Gnocchi With Asparagus, Leeks and Peas

By Susan Spungen

Updated April 23, 2020

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
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Total Time
30 minutes
Rating
4(5,635)
Comments
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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.

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Ingredients

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 ½-inch thick (about 2 cups)

  • 2 shallots, trimmed and sliced lengthwise ¼-inch thick

  • 1 cup frozen peas, thawed (or fresh peas)

  • 1 lemon, scrubbed

  • ½ cup grated Parmesan

  • ¼ cup sliced fresh chives or parsley (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

74 grams carbs; 61 milligrams cholesterol; 565 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 22 grams fat; 10 grams fiber; 1029 milligrams sodium; 20 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
5,635 user ratings
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Comments

Alex

You can absolutely use shelf-stable gnocchi without boiling them first for this type of preparation!

Peter Keating

I used TJ cauliflower gnocchi and it was a delicious substitute. I’d recommend using parchment paper to reduce sticking on the pan.

Karen L Davis

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?

Coco

This is really amateur friendly and genuinely doesn't take long to make. There are lots of ways to make it more complex - lemon juice, garlic, etc. - but even without that, this is a satisfying and easy meal. Using parchment paper & tin foil certainly helped with clean up. I eyeballed the amounts of the different veg and it didn't impact the outcome at all. The veggies kind of steamed first, then got some crispy edges and everything cooked evenly.

Radha

Very delicious. I used half the amount of asparagus but a block of tofu and two courgettes instead.

Danielle K

This was delicious, big hit for my family. Made a few tweaks and additions: - one sheet pan - cooked for 25 minutes - added zucchini -threw in some chicken broth when I threw in the peas - LOTS of Parmesan and lemon juice and olive oil added at end - topped with green onion and dill since I had it The chicken broth, lemon, parmesan and olive oil made a beautiful dressing. Felt healthy and delicious.

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