Sheet Pan Asparagus Mushroom Gnocchi Recipe
Sheet Pan Asparagus Mushroom Gnocchi is a quick and delicious roasted dish combining tender gnocchi, earthy mushrooms, and bright asparagus all cooked together on a single sheet pan. Roasting infuses the ingredients with vibrant lemon and garlic flavors, making it a perfect effortless weeknight dinner or side dish with fresh parsley and shaved Parmesan for added freshness and richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 lb shelf-stable or fresh gnocchi
- 8 oz sliced white mushrooms
- 3 garlic cloves, in their skins
- 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- 1 lemon, halved
Seasonings & Dressing
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Chopped parsley, for garnish
- Shaved Parmesan cheese, for garnish
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to get the sheet pan hot and ready for roasting.
- Prepare Sheet Pan: On a large sheet pan, toss the gnocchi, sliced mushrooms, and garlic cloves (in their skins) with 2 tablespoons of olive oil, kosher salt, and black pepper. Spread everything out in a single, even layer. Place the lemon halves cut-side down on the pan to roast alongside.
- Initial Roasting: Roast the gnocchi and mushrooms with the garlic and lemon in the preheated oven for 15 minutes. This helps cook the gnocchi and infuses flavors into the dish.
- Add Asparagus and Continue Roasting: Remove the pan from the oven and scatter the asparagus evenly over the other ingredients. Return the pan to the oven and roast for an additional 8–10 minutes, until the mushrooms are nicely browned, gnocchi is cooked through, and asparagus is tender-crisp and bright green.
- Make Lemon-Garlic Dressing: Carefully squeeze the roasted garlic cloves out of their skins into a large bowl. Using tongs, squeeze the juice from the roasted lemon halves into the bowl as well. Add the remaining 1 tablespoon of olive oil and mash everything together with a fork to create a vibrant, flavorful dressing.
- Toss and Serve: Spoon the hot gnocchi, mushrooms, and asparagus mixture into the bowl with the lemon-garlic dressing. Gently stir to coat everything evenly. Finally, fold in chopped parsley and shaved Parmesan cheese before serving to add freshness and savory richness.
Notes
- For best results, use fresh gnocchi or high-quality shelf-stable gnocchi for texture and flavor.
- Keep the garlic cloves in their skins to roast; this mellows their flavor and makes them easy to squeeze out later.
- Roasting the lemon halves cut-side down intensifies their juice and sweetness.
- You can customize the dish by adding other vegetables like cherry tomatoes or bell peppers if desired.
- Serve the gnocchi dish immediately for the best texture; leftovers can be reheated gently in a skillet.
Keywords: Sheet pan gnocchi, roasted asparagus, mushroom gnocchi, easy Italian dinner, lemon garlic gnocchi, vegetarian sheet pan meal
