Sheet-Pan Gnocchi With Asparagus, Leeks and Peas
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By cooking.nytimes.com
Sheet-Pan Gnocchi With Asparagus, Leeks and Peas
Instructions
Cook:30min
Updated at: Thu, 21 Nov 2024 11:50:42 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories544.4 kcal (27%)
Total Fat19.8 g (28%)
Carbs74.5 g (29%)
Sugars7 g (8%)
Protein15 g (30%)
Sodium759.5 mg (38%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 x 12 ouncegnocchi
packages, preferably fresh, refrigerated, precooked gnocchi
3 tablespoonsolive oil
2 tablespoonsunsalted butter
kosher salt
black pepper
1 poundasparagus
trimmed and cut into thirds
2leeks
small, trimmed, halved lengthwise, then sliced 1/2-inch thick
2shallots
trimmed and sliced lengthwise 1/4-inch thick
1 cupfrozen peas
thawed, or fresh peas
1lemon
scrubbed
½ cupgrated parmesan
¼ cupfresh chives
sliced, or parsley, optional
Instructions
View on cooking.nytimes.com
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Notes
15 liked
1 disliked
Delicious
Easy
Go-to
Crispy
Makes leftovers
