- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to broil. Place gnocchi on baking sheet; drizzle with 2 tbsp of the olive oil. Place asparagus and leeks on separate baking sheet; drizzle with remaining olive oil and sprinkle with tarragon.
Roast gnocchi on bottom rack of oven and vegetables on top rack, stirring both 2 to 3 times during roasting time, for 10 to 12 minutes. Add peas to baking sheet with vegetables; roast for 3 to 5 minutes. Transfer gnocchi to baking sheet with vegetables; drizzle with Mustard Vinaigrette, stirring to coat. Sprinkle with Parmesan, if using.
Mustard Vinaigrette In bowl, whisk together 1/2 cup olive oil, 2 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 tsp maple syrup, 1 chopped clove garlic and 1 tbsp finely chopped shallot. Season with salt and pepper. Makes 3/4 cup.
Nutritional facts Per serving: about
- Iron 5.3 mg
- Fibre 9 g
- Sodium 1,000 mg
- Sugars 7 g
- Protein 9 g
- Calories 650
- Total fat 37 g
- Cholesterol 0 mg
- Saturated fat 5 g
- Total carbohydrate 70 g
