Sheet-Pan Gnocchi With Asparagus, Leeks, and Peas
Sheet-Pan Gnocchi With Asparagus, Leeks, and Peas is a vibrant, one-pan dinner that combines tender gnocchi with fresh spring vegetables. This dish marries the earthy flavors of asparagus and leeks with the sweetness of peas, all roasted to perfection for an easy yet impressive meal. Perfect for busy weeknights or casual gatherings, this recipe guarantees minimal cleanup and maximum flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb store-bought gnocchi
- 1 bunch fresh asparagus (about 8 oz), cut into 2-inch pieces
- 2 medium leeks, sliced
- 1 cup frozen peas
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine asparagus and leeks. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well.
- Add the gnocchi to the vegetable mixture and toss until evenly coated.
- Spread the mixture on a lined baking sheet without crowding.
- Roast for 20-25 minutes, stirring halfway through until golden brown.
- In the last 5 minutes, add frozen peas to the top of the mixture.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating fresh herbs like basil or parsley. You can substitute asparagus with broccoli or kale for a different twist. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F.