I give the mushrooms and gnocchi 15 minutes to roast before scattering the asparagus, cut into 1-inch pieces, on the sheet pan. After another 8-10 minutes, the mushrooms turn deep brown and the asparagus are bright green.
When the sheet pan is out of the oven, it’s time for the lemon and garlic.
I use tongs to squeeze out the lemon juice and some of the flesh into the bottom of a big bowl.
Then I carefully squeeze the garlic cloves out of their skins. I add a tablespoon of olive oil and mash it all together with a fork.
Using a big spoon, I fold the gnocchi, mushrooms and asparagus into the lemon garlic oil.
Before serving this sheet pan mushroom asparagus gnocchi, I always toss in lots of shaved Parmesan.
Ready in 30 minutes, sheet pan mushroom asparagus gnocchi with roasted garlic and lemon is a quick & easy meal that makes the most of store-bought gnocchi.
1 pound shelf-stable or fresh gnocchi
4 ounces sliced white mushrooms
3 garlic cloves in their skins
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, halved
1/2 pound asparagus, trimmed and cut into 1-inch pieces
Shaved Parmesan for serving
Preheat the oven to 450 degrees F.
On a sheet pan, toss the gnocchi, mushrooms and garlic with 2 tablespoons olive oil, salt and pepper. Spread into a single layer. Place the lemon halves cut-side down on the sheet pan. Roast for 15 minutes
Scatter the asparagus on the pan and continue roasting for 8-10 minutes until the mushrooms are browned, the gnocchi is cooked through and the asparagus is bright green.
Carefully squeeze the garlic cloves out of their skins into a large bowl. Use tongs to squeeze in the juice from the lemons. Whisk in 1 tablespoon olive oil and mash everything together with a fork. Spoon the gnocchi, mushrooms and asparagus into the bowl, gently stirring to combine.