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.