Sheet Pan Asparagus Mushroom Gnocchi

4.86 from 7 votes

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It doesn’t get better than a 30-minute meal that only requires 10 ingredients. And that describes this sheet pan asparagus mushroom gnocchi. The vegetables involve minimal prep, and the recipe calls for packaged gnocchi, one of my favorite pantry staples for easy dinners. It also has roasted garlic and lemon.

For more store-bought gnocchi recipes, try my Sheet Pan Gnocchi with Tomatoes, Zucchini & Squash, Red Pepper White Bean Skillet Gnocchi, Baked Gnocchi with Mushrooms & Spinach, Sun Dried Tomato Pesto Gnocchi or Cherry Tomato Sheet Pan Gnocchi.

Sheet Pan Mushroom Asparagus 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.

What is Gnocchi?

Gnocchi are Italian potato dumplings. Even though they are sold on the same shelves as pasta, they are not noodles. Gnocchi is made with flour, egg yolks, cheese, salt and pepper in addition to potatoes. You can make your own, but it’s a cooking project. When I’m feeling inspired, I like to make Sweet Potato Gnocchi from scratch.

But most of the time I rely on packaged gnocchi. When you roast it, you end up with gnocchi that’s crisp on the outside. And it is so easy to include vegetables on the sheet pan too, so then you can make dinner and not end up with lots of dishes to wash afterward.

The Ingredients

Ingredients including gnocchi, mushrooms, asparagus, lemon, garlic, olive oil, Parmesan and parsley.

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.

Gnocchi, mushrooms garlic and lemon on a sheet pan before they go into the oven. Asparagus added to the pan.

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.

Roasted gnocchi, mushrooms and asparagus on a sheet pan. Garlic, lemon, olive oil mixture in a bowl.

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

Parsley and Parmesan stirred into gnocchi and vegetables in a bowl.

Serving

The gnocchi is best served warm. You can pair it with a simple Arugula Salad with Lemon Vinaigrette, a Classic House Salad 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.

More Asparagus Recipes

Sesame Tofu Asparagus
Roasted Asparagus Soup
Grilled Asparagus Salad with Cherry Tomatoes
Roasted Asparagus Potato Salad
Udon Noodle Stir-Fry with Asparagus and Mushrooms
Parmesan Garlic Roasted Asparagus

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Sheet Pan Asparagus Mushroom Gnocchi Recipe

4.86 from 7 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Ready in 30 minutes, this sheet pan gnocchi with mushrooms, asparagus, roasted garlic and lemon is a quick & easy meal that uses store-bought gnocchi.

Ingredients 

  • 1 pound shelf-stable or fresh gnocchi
  • 8 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
  • Chopped parsley for serving
  • Shaved Parmesan for serving

Instructions 

  • 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 lemon. 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.
  • Fold in parsley and Parmesan before serving.

Video

Notes

You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.
You can also eat leftovers cold as a salad. Add your favorite greens and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.

Nutrition

Calories: 312kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 971mg | Potassium: 345mg | Fiber: 5g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pasta
Cuisine: Italian
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Recipe originally published March 30, 2020. Updated: April 27, 2023.


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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating




9 Comments

    1. 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.

  1. 5 stars
    Sent this to my husband( who rarely cooks) to make for dinner and it was amazing! So simple but delicious!