Roasted Gnocchi with Asparagus and Tomatoes Tossed in a Lemon Vinaigrette
The distinctive sweet-tart floral taste of lemons with the natural sweetness of roasted asparagus and tomatoes takes this side dish to a whole new level of flavor. Super easy to make, this gnocchi side dish is perfect with a grilled or baked piece of fish or chicken for a complete meal.
Preheat oven to 450 degrees F.
Slice and seed 1 lemon. Toss in a large bowl with asparagus, gnocchi, shallots, tomatoes, 2 tablespoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Transfer to a large, rimmed baking sheet.
Roast, stirring once or twice, until the gnocchi are plump and the asparagus are tender. 18-20 Minutes.
Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl, toss with the lemon juice, and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.
Ingredients
Directions
Preheat oven to 450 degrees F.
Slice and seed 1 lemon. Toss in a large bowl with asparagus, gnocchi, shallots, tomatoes, 2 tablespoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Transfer to a large, rimmed baking sheet.
Roast, stirring once or twice, until the gnocchi are plump and the asparagus are tender. 18-20 Minutes.
Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl, toss with the lemon juice, and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.
