Sheet Pan Mushroom Asparagus Gnocchi

Sheet Pan Mushroom Asparagus Gnocchi

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 27-30 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.


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.