Sweet potato gnocchi with balsamic-roasted asparagus and caramelized onions is an easy 5-ingredient weeknight meal!
There are so many articles out there right now about whether or not we can really have it all.
This weekend, “all” for me entailed running rockstar back-to-back half marathons two weekends in a row and being able to keep down my post-race lunch.
And, for the record, my body chose running sub 9-minute miles during my last two miles over a black bean burger and fries.
It really was just not that into those. And expulsed them from my stomach as soon as possible, but almost not soon enough to make it to the bathroom.
TMI. Way TMI.
I’m so sorry.
I wasn’t given much of a say in that “decision”, but a more common definition of “having it all” is being able to go to work, hit up the gym, and get a home-cooked dinner on the table all before midnight.
I can’t say that happens every day in the Eats Well With Others kitchen, but now that I’ve created this recipe for sweet potato gnocchi with balsamic-roasted asparagus and caramelized onions, it happens a lot more often.
Caramelized onions take a notoriously long time to cook, but by starting them first and then taking care of the balsamic-roasted asparagus and sweet potato gnocchi while they cook, you can save on time and get this meal on the table within 30-40 minutes.
There are so many blends of sweet and savory in this meal, from the sweet in sweet potato to the sweet-tart balsamic to the sweet-salty-smoky caramelized onions, that with every bite your tastebuds will basically explode with satisfaction. I’m pretty sure having it all never tasted quite so good.
- 3 tbsp olive oil, divided
- 2 medium sweet onions, thinly sliced
- salt and black pepper, to taste
- 1 lb asparagus, trimmed and cut into 1-inch slices
- 1 tbsp balsamic vinegar
- 8 oz sweet potato gnocchi
- Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add in the onions and a pinch of salt. Cook, stirring every 2-3 minutes, until onions are browned and caramelized, about 20-30 minutes.
- Meanwhile, heat oven to 400F.
- In a large bowl, toss together the asparagus, remaining 1 tbsp olive oil, and balsamic vinegar. Spread out on a parchment-lined baking sheet. Sprinkle with salt and black pepper and roast for 15 minutes, or until starting to brown.
- Bring a large pot of salted water to a boil. Cook gnocchi according to package directions. Drain and then toss with the caramelized onions and roasted asparagus. Serve warm.
For more easy weeknight gnocchi recipes, check out these:
From Around the Web
Sweet Potato Gnocchi Mac and Blue Cheese from Naturally Ella
Crispy Gnocchi with Basil Pesto from Two Peas and Their Pod
Baked Gnocchi with Ricotta from Taste and Tell