Best 2 Sheet Pan Gnocchi With Asparagus Leeks And Peas Recipes

Feast your eyes on a culinary masterpiece that combines the delightful flavors of tender gnocchi, crisp asparagus, sweet leeks, and vibrant peas, all roasted to perfection on a sheet pan. This vibrant dish is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. With three variations to choose from, you can create a meal that perfectly suits your dietary preferences and cravings. Indulge in the classic rendition with creamy pesto sauce, embrace a vegan delight with zesty lemon-herb dressing, or relish the simplicity of roasted vegetables with a sprinkle of Parmesan cheese. Prepare to embark on a culinary journey that celebrates the beauty and bounty of fresh, seasonal ingredients.

Here are our top 2 tried and tested recipes!

SHEET PAN GNOCCHI

Sheet Pan Gnocchi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

One 16-ounce package gnocchi
1 pound asparagus, cut into 1-inch pieces
1 red onion, halved and quartered
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup pesto
1 cup mixed yellow and red cherry tomatoes
Freshly shaved Parmesan, for serving
2 tablespoons balsamic glaze
1/4 cup fresh basil leaves

Steps:

Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.
Place the gnocchi, asparagus, red onion and bell peppers on the prepared sheet pan. Sprinkle with a pinch of salt and pepper. Mix the olive oil and pesto in a small pitcher. Drizzle over the pan and toss to coat.
Bake for 10 minutes. Remove and toss. Sprinkle over the tomatoes. Return to the oven until the gnocchi have begun to brown and crisp, an additional 8 to 10 minutes. Remove from the oven and sprinkle on the Parmesan shavings. Drizzle with the balsamic glaze and sprinkle over the basil leaves to serve.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH

Sheet-Pan Gnocchi With Mushrooms and Spinach image

This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories weeknight, pastas, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

Steps:

Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

Tips:

To save time, use store-bought gnocchi. If you're feeling ambitious, you can make your own gnocchi using a potato ricer or a fork.
Don't overcrowd the sheet pan. Make sure there's enough space between the gnocchi so that they can cook evenly.
Don't flip the gnocchi too often. Let them cook for a few minutes undisturbed so that they can develop a nice crust.
Feel free to add other vegetables to this dish, such as broccoli, bell peppers, or zucchini.
Serve this dish immediately with a sprinkle of Parmesan cheese and a drizzle of olive oil.

Conclusion:

This sheet pan gnocchi with asparagus, leeks, and peas is a quick and easy meal that's perfect for a weeknight dinner. The gnocchi are crispy on the outside and fluffy on the inside, and the vegetables are roasted to perfection. This dish is also a great way to get your kids to eat their vegetables.