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Vegetarian Lemony Roasted Gnocchi with Asparagus and Shallots
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 12 ounce package of Gnocchi – Even though it is precooked, place in boiling water for about 3 minutes. Drain and let dry on paper towels. (Wegman’s brand holds up the best to roasting)
  • 1 bunch Asparagus ends trimmed and cut into thirds
  • 4 shallots trimmed and cut into thin rings (like skinny onion rings)
  • 4 tablespoons vegan butter if you are not vegan, use the good stuff
  • The zest and juice of one large lemon
  1. Heat oven to 425 degrees.
  2. Line two rimmed baking sheets with a Silpat.
  3. On the first sheet, add the boiled gnocchi. Spray with Pam and toss a bit. Season with salt and pepper and add two tablespoons of butter.
  4. On the second sheet, add the asparagus and shallots. Spray with Pam and stir to distribute. Season with salt and pepper. Add two tablespoons of butter.
  5. Place the asparagus on the top shelf and the gnocchi on the bottom shelf of your oven.
  6. After five minutes distribute the melted butter in both pans by stirring.
  7. Remove the asparagus sheet pan after about 15 minutes. The Asparagus should be soft and the shallots should be golden and crispy.
  8. It will take the gnocchi another 10 – 15 minutes to brown on the bottom. Do not stir the gnocchi, just let the bottoms caramelize.
  9. Remove the gnocchi. Mix both together on a larger serving platter. Garnish with tons of lemon zest and a bit of lemon juice.