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
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.