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.
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.
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.
How To Make Sheet Pan Mushroom Asparagus Gnocchi
To start, I preheat the oven to 450 degrees F.
Then I toss gnocchi, asparagus cut into 1-inch pieces, 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.
The mushrooms turn deep brown as they roast.
The asparagus shrinks up and caramelizes.
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.
PrintSheet Pan Mushroom Asparagus Gnocchi
- Prep Time: 5 minutes
- Cook Time: 22-25 minutes
- Total Time: 27-30 minutes
- Yield: Serves 4 1x
Ingredients
1 pound shelf-stable or fresh gnocchi
1/2 pound asparagus, trimmed and cut into 1-inch pieces
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
Shaved Parmesan for serving
Instructions
Preheat the oven to 450 degrees F.
On a sheet pan, toss the gnocchi, asparagus, 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.
Bake for 22-25 minutes until the mushrooms are browned and the gnocchi is cooked through.
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, asparagus and mushrooms into the bowl, gently stirring to combine.
Top with shaved Parmesan before serving.
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