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Oven-roasted Gnocchi with Asparagus and Leek
Oven-roasted Gnocchi with Asparagus and Leek

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A lot of us have been trained to believe that comfort foods are terrible and must be avoided. But if your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be very nutritious and good for us to eat. There are some foods that, when you eat them, may boost your mood. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Cold water fish are excellent for eating if you want to fight depression. Salmon, herring, tuna, mackerel, trout, and so on, they’re all loaded with omega-3s and DHA. Omega-3 fatty acids and DHA are two things that really help the grey matter in your brain function a lot better. It’s true: consuming a tuna fish sandwich can seriously elevate your mood.

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to oven-roasted gnocchi with asparagus and leek recipe. To make oven-roasted gnocchi with asparagus and leek you need 9 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Oven-roasted Gnocchi with Asparagus and Leek:
  1. Take 500 gr potato gnocchi (thawed, if frozen) (1lb)
  2. Provide 500 gr asparagus (1lb)
  3. Provide 1 large leek, only use the white part
  4. Get 1 shallot
  5. Provide 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
  6. Prepare 2 tbsp grated parmesan cheese
  7. Use 4 tbsp extra virgin olive oil
  8. Provide 2 tbsp softened butter, unsalted
  9. Use to taste salt and pepper
Steps to make Oven-roasted Gnocchi with Asparagus and Leek:
  1. Preheat oven to 220°C (425°F). In a large bowl, toss the gnocchi with half the oil until coated. Spread out evenly on a baking tray, sprinkle with salt, pepper, and half the butter.
  2. Wash the asparagus and trim the woody part at the bottom, cut into thirds.
  3. Cut the white part of the leek lengthwise and then slice into thin half moons.
  4. Peel the shallot and slice thinly.
  5. Add asparagus, leek, shallot, and the frozen vegetables (if using) to the same bowl and toss with the remaining half of the oil, until coated. Then spread evenly on a different baking tray, sprinkle with salt, pepper and the rest of the butter.
  6. Place both trays in the oven (if placing on different levels, put the gnocchi on the lower, the greens on the higher level) and bake for 20 minutes.
  7. Five minutes into the baking, gently stir the gnocchi to distribute the butter. Do the same with the vegetables. This should be repeated every five minutes for the vegetables ONLY.
  8. Once the 20 minutes are over, take both trays out of the oven, add the gnocchi to the vegetables, sprinkle with the parmesan cheese and toss to mix.
  9. Serve with additional parmesan, if desired, and enjoy!

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