Tuesday, March 21, 2017

Roasted Spring Vegetable Gnocchi with Lemony Basil Oil

Spring is here! Is anyone else just sitting in the sun spot in their living room soaking up the rays of sunshine? (Nope? Just me? I blame the fact that I live with dogs.) 

Anyways, spring means that some of my favorite veggies (like asparagus) are super cheap and tasty right now. Roasting the veggies and gnocchi together on one sheet pan makes this dinner so simple, but it tastes gourmet and looks beautiful! This will definitely be one recipe that you keep around to make during the busy work week.


1. Preheat oven to 450. Line 1 large or 2 regular sized baking sheet(s) with foil or parchment paper. 
2. Place Brussels sprouts, asparagus, carrots, onion and gnocchi on a baking sheet and drizzle with 2 tablespoons olive oil. Season with thyme, salt and pepper and toss to combine; roast for 20 minutes. 


3. Meanwhile, combine the remaining olive oil with the basil and lemon zest/juice in a small bowl. 


4. Transfer the roasted veggies and gnocchi to a large mixing bowl and drizzle with lemon-basil oil; toss to combine. 

5. Place the gnocchi in serving bowls and garnish with pine nuts and Parmesan.




Roasted Spring Vegetable Gnocchi with Lemony Basil Oil
Serves 4

All you need:
4 tablespoons olive oil, divided
1 pound Brussels sprouts, trimmed and quartered
1 pound asparagus, trimmed and sliced 
3 carrots, peeled and diced 
1 red onion, sliced thin 
1 (16 oz.) package gnocchi 
1/2 teaspoon dried thyme 
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper 
10 fresh basil leaves, chopped 
Zest and juice of 1 large lemon 
1/4 cup pine nuts, toasted 
Freshly grated Parmesan cheese, for garnish 

All you do: 
1. Preheat oven to 450. Line 1 large or 2 regular sized baking sheet(s) with foil or parchment paper. 
2. Place Brussels sprouts, asparagus, carrots, onion and gnocchi on a baking sheet and drizzle with 2 tablespoons olive oil. Season with thyme, salt and pepper and toss to combine; roast for 20 minutes. 
3. Meanwhile, combine the remaining olive oil with the basil and lemon zest/juice in a small bowl. 
4. Transfer the roasted veggies and gnocchi to a large mixing bowl and drizzle with lemon-basil oil; toss to combine. 
5. Place the gnocchi in serving bowls and garnish with pine nuts and Parmesan. 

 

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