A great weeknight shortcut recipe! I love serving this dish with a delicious lemon and oregano sauce. I recommend Avril's potato and quinoa gnocchi—they're really delicious. For the sausages, I like the duBreton brand, which is often available everywhere!
Servings: 4
Preparation: 10 minutes
Cooking time: 20 minutes
Ingredients :
- 1 packet of gnocchi (I use the Avril brand), 400g
- 1 bunch asparagus, sliced diagonally
- 4 Toulouse sausages, cut into large pieces
- 1 French shallot, thinly sliced
- 3 large garlic cloves, finely chopped
- Parmesan, to serve
- Extra virgin olive oil
- Salt and pepper
Lemon and oregano sauce:
- 1 lemon, juice and zest
- 1 tbsp dried oregano
- 1 tsp white balsamic vinegar
- ¼ cup olive oil
- Basil leaves
- Salt & pepper
Preparation :
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Preheat oven to 375°F (220°C). Place the gnocchi, sausage, shallots, and garlic on a parchment-lined baking sheet. Season with salt and pepper and coat with olive oil. Bake for 10 minutes.
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After 10 minutes, add the asparagus and adjust the oven temperature to 425F. Bake for another 5 to 7 minutes until the asparagus is well roasted and still slightly crispy.
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Meanwhile, assemble the finishing sauce and set aside.
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Remove from the oven and spread the sauce over the top. Mix and serve immediately - grate some Parmesan cheese and garnish with basil leaves. So, so good.