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Sheet Pan Asparagus Mushroom Gnocchi

A delicious and healthy sheet pan meal featuring asparagus, mushrooms, and gnocchi, perfect for quick dinners or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shelf-stable or fresh gnocchi
  • 8 ounces sliced white mushrooms
  • 3 cloves garlic in their skins
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 whole lemon, halved
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • to taste chopped parsley (for serving)
  • to taste shaved Parmesan (for serving)

Method
 

Preparation
  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.
  3. Spread the mixture into a single layer on the pan.
  4. Place the lemon halves cut-side down on the sheet pan.
Cooking
  1. Roast in the oven for 15 minutes.
  2. Scatter the asparagus over the pan and continue roasting for another 8-10 minutes until the mushrooms are browned, the gnocchi is cooked through, and the asparagus is bright green.
Finishing Touches
  1. Carefully squeeze the garlic cloves out of their skins into a large bowl.
  2. Use tongs to squeeze the juice from the lemon into the bowl.
  3. Whisk in the remaining tablespoon of olive oil and mash everything together with a fork.
  4. Spoon the roasted gnocchi, mushrooms, and asparagus into the bowl, gently stirring to combine.
  5. Fold in chopped parsley and shaved Parmesan before serving.

Notes

This dish can be stored in the fridge for up to 3 days. If frozen, it can be stored for up to 2 months. Reheat by thawing overnight and warming up.