Sheet-pan Gnocchi with Asparagus, Leeks and Peas

Cooking has become a stress-relieving weekend activity - trying to find interesting things to make to mitigate the feeling of being trapped is certainly helping. Plus it helps me know that there are tasty lunches for the rest of the week and that I can focus on the other things that take up most of my thinking time these days, like actively being anti-racist so that whenever this pandemic eases, we don't just go back in time.

This recipe was a huge hit - A couldn't stop raving about how tasty the crispy yet potatoey gnocchi were, and happily ate enormous servings of vegetables. Modifications made below to reflect what we had on hand, and I can see myself using the same gnocchi roasting technique and mixing them with lots of different other vegetables as well. I have yet to meet a roasted vegetable I don't enjoy. A couple of vegan adaptations included, which I don't think were too detrimental (though I really miss parmesan).

Sheet-pan Gnocchi with Asparagus, Leeks and Peas

Adapted from the NYTimes

Ingredients

24 ounces refrigerated, precooked gnocchi
5 tablespoons olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
2 large leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups) - I don't mind the darker green parts of a leek, even though a lot of leek recipes have you discard them
1 cup frozen peas, thawed
1 lemon, scrubbed
½ cup grated Parmesan (optional)
¼ cup sliced fresh chives or parsley (optional)

Method

1. Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 3 tablespoons oil and 1/2 teaspoon salt.
2. On another rimmed baking sheet, toss asparagus and leeks with remaining 2 tablespoons oil. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
3. Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the oil. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
4. Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives/parsley, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives/parsley, if using, and serve immediately.