Sheet Pan Asparagus Mushroom Gnocchi

Why You’ll Love This Recipe

It uses store-bought gnocchi. There are so many reasons to get excited about the convenience of packaged gnocchi. It is something to keep stocked in your pantry along with different pasta shapes. These dumplings are filling and great for a vegetarian dinner.

This is a 30-minute meal. And you never can have enough of these in your repertoire, especially for busy weeknights.  It doesn’t feel like too much work when you just have to do a limited amount of prep, slicing the asparagus and mushrooms before you put everything in the oven.

The veggies, gnocchi and the ingredients for the sauce all cook on same pan. Including a few garlic cloves still in their skins and a halved lemon make it simple to whisk together roasted garlic and lemon-infused olive oil that’s full of flavor and that you can stir the mushrooms, asparagus and gnocchi into.

The Ingredients

This is what you need:

• Gnocchi: The recipe calls for one package of gnocchi. You can find gluten-free versions too if that’s a requirement for you.
• Asparagus: Look for green stalks that are firm with closed crowns at the top. To prep the asparagus, just trim the bottom ends and cut it into pieces that are about 1 inch long.
• Mushrooms: You can buy whole white mushrooms or ones that are already sliced.
• Lemon: I put a halved lemon on the pan cut-side down when it goes into the oven.
• Garlic: Leave their skins. Then the cloves will steam as they roast in the oven.
• Olive oil: Use extra-virgin olive oil for the best taste.
• Parmesan & Parsley: I add Parmesan and fresh herbs after I stir the gnocchi and vegetables into the garlic-lemon oil.
• Salt & pepper season the asparagus and mushrooms when they roast.

How To Make Sheet Pan Gnocchi with Mushrooms and Asparagus

Preheat the oven to 450 degrees F.

1. Toss the gnocchi, mushrooms and garlic with olive oil, salt and pepper on a sheet pan. Spread them out in a single layer. Put the lemon halves cut-side down.

2. Roast the gnocchi and mushrooms for 15 minutes.

3. Add the asparagus to the pan. Continue roasting until the mushrooms are browned, and the asparagus is bright green, about 8-10 minutes.

4. Mash the garlic cloves with lemon juice and olive oil in a large bowl. Use tongs to squeeze the lemons because they will be hot.

5. Stir the gnocchi, mushrooms and asparagus into the garlic-lemon oil. Fold in parsley and Parmesan cheese.

Serving

The gnocchi is best served warm. You can pair it with a simple Arugula Salad with Lemon Vinaigrette or an Italian Chopped Salad. If you have a nice loaf of crusty bread, it is great to sop up the garlicky oil from the gnocchi.

Storage and Leftovers

Store leftovers in an airtight container in the fridge up to 3 days. Warm them in the microwave or in a 350-degree F oven. I will also eat them cold with greens in a salad. When I do this, I like to chop the gnocchi into smaller pieces. The recipe is not freezable.