Michael Napier

2025

Sheet Pan Gnocchi Asparagus Leeks Peas

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March 6, 2025

Sheet Pan Gnocchi Asparagus Leeks Peas – Cut the red onion into thin slices. Lemony orzo with asparagus and garlic bread crumbs Wash and cut the zucchini into quarters. Shave the stalks with a vegetable peeler;

Also cut off the woody ends. Mix through the salt, egg and half the flour, then transfer to a working surface and knead as much flour as needed, to make a. Make sure your pan has nonstick spray on it and that the gnocchi are not clumped today. On a rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.

Sheet Pan Gnocchi Asparagus Leeks Peas

2 in a large bowl, combine the gnocchi, broccoli, tomatoes, bell peppers, red onion, garlic, salt, italian seasoning, black. Mash well, then transfer to a large mixing bowl. For the snap peas, rinse and pat dry;

Line a sheet pan with parchment paper. 1 preheat the oven to 450°f. Add the drained gnocchi and asparagus to the pan and cook, tossing, until gnocchi and butter begin to brown.

On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon. Place a rack in middle of oven; You do not need to defrost the gnocchi, but make sure.

Remove and lightly chop the tops; Heat oven to 425 degrees. Line a baking sheet with.

Gnocchi Pan Seared with Shaved Asparagus and Snap Peas