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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


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


  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.