Sheet-Pan Gnocchi With Asparagus, Leeks and Peas

By Susan Spungen

Updated April 24, 2020

Sheet-Pan Gnocchi With Asparagus, Leeks and Peas
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
30 minutes
Rating
4(5,273)
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)
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

554 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 20 grams protein; 1026 milligrams sodium

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
5,273 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?

Steph

Used TJs cauliflower gnocchi with no issues. Added garlic, red pepper and lemon squeeze at the end and suggested by others. Turned out great!

Em

Mixed together some suggestions and loved how it turned out. I halved the recipe, added a block of halloumi to use up, and omitted peas as I didn’t have them. I did everything in a pan on the stovetop in sections: leeks, shallot, asparagus first, then take the veg out and do the gnocchi, then gnocchi out and do the halloumi. Put everything together in the pan at the end for lemon zest/juice/pepper/parmesan. Served on lemon dressed greens. Delightful and so springy!

Kate Paygert

This was a very nice meal! I used red onion in lieu of leek and added haloumi, together with shelf stable uncooked gnocchi and asparagus, well covered in avocado oil and salt and pepper. Next time, I think I wd add a little (very little) red pepper flakes for a hint of heat and I wd double the lemon zest, which was divine. It brightened the dish and lifted all timid tastes.

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