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March 30, 2020

Sheet Pan Mushroom Asparagus Gnocchi

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.

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.

Sheet Pan Mushroom Asparagus Gnocchi

I have a huge sweet tooth, and I used to think that brownies were my comfort food.

But things have changed. 

All I want are roasted potatoes. They are my version of a hug in food form.

Pasta would be a close second. Give me a bowl of noodles tossed in pesto or tomato sauce, and call me content.

I love balancing out my cravings for starches and carbs by combining them with vegetables and greens. 

At least one night a week, I roast a sheet pan of sweet potatoes and chickpeas and toss them with kale.

Sheet Pan Mushroom Asparagus Gnocchi

To get my potatoes and pasta in a single meal, I turn to gnocchi.

It is a project to make gnocchi from scratch. And there isn’t always the time for that.

The good news is that you can buy packaged gnocchi just like any other pasta.

My favorite way to cook ready-made gnocchi is on a sheet pan instead of in a pot of boiling water.

The gnocchi ends getting crisp on the edges.

Sheet Pan Mushroom Asparagus Gnocchi

During late summer/early fall, my version of sheet pan gnocchi involves cherry tomatoes, zucchini and squash.

For early spring, I go for asparagus and roast sheet pan mushroom asparagus gnocchi. 

Why Make Sheet Pan Meals?

Sheet pan meals are incredibly popular and aren’t just a passing food trend because:

  • They are super simple to prep. 
  • When all your ingredients make contact with the pan, they get perfectly golden brown.
  • The best of all is that sheet pan meals are easy to clean up. 
Sheet Pan Mushroom Asparagus Gnocchi

How To Make Sheet Pan Mushroom Asparagus Gnocchi

To start, I preheat the oven to 450 degrees F.

Then I toss gnocchi and sliced mushrooms in olive oil, salt and pepper on a sheet pan.

Before I start roasting, I put two lemon halves, cut-sides down, on the pan along with three garlic cloves still in their papery skins.

Lemon and garlic are the key ingredients in my quick-infused olive oil.

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.

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Sheet Pan Mushroom Asparagus Gnocchi

Sheet Pan Mushroom Asparagus Gnocchi

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 23-25 minutes
  • Total Time: 28-30 minutes
  • Yield: Serves 4 1x

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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 450 degrees F.
  2. 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
  3. 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.
  4. 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.
  5. Top with shaved Parmesan before serving.

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Recipe rating

    • You don’t need to cook it first. The gnocchi will cook on the sheet pan. It is my favorite way to cook packaged gnocchi because it gets crisp on the edges.