Can I use frozen gnocchi instead of shelf-stable?

Absolutely! Frozen gnocchi works perfectly in this recipe. No need to thaw it first – put it directly on the sheet pan frozen. You might need to add 2-3 minutes to the initial cooking time.

What if asparagus isn't in season?

This recipe is wonderfully adaptable to whatever vegetables are in season. Try green beans, broccoli florets, cherry tomatoes, or bell pepper strips. Just remember that different vegetables have different cooking times – add quicker-cooking ones later in the process.

Can I make this dish vegan?

Definitely! Simply omit the Parmesan or replace it with a nutritional yeast sprinkle or your favorite vegan parmesan alternative. The roasted vegetables, gnocchi, and garlic-lemon sauce are all naturally vegan and packed with flavor.

My gnocchi isn't getting crispy. What am I doing wrong?

Three common culprits: First, your oven temperature might be too low – make sure it's fully preheated to 450°F. Second, you might be overcrowding the pan – give everything space for air circulation. Third, your sheet pan might have high sides that trap steam – try using a flat cookie sheet instead.

Sheet Pan Asparagus Mushroom Gnocchi Recipe

Name: Sheet Pan Asparagus Mushroom Gnocchi Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb shelf-stable or fresh gnocchi; 8 oz sliced white mushrooms; 3 garlic cloves, in their skins; 3 tbsp olive oil, divided; 1 tsp kosher salt; 1/2 tsp black pepper; 1 lemon, halved; 1/2 lb asparagus, trimmed and cut into 1-inch pieces; Chopped parsley; Shaved Parmesan cheese

Description

This easy Sheet Pan Asparagus Mushroom Gnocchi recipe brings together fluffy gnocchi, tender asparagus, and savory mushrooms, all roasted together for a simple, flavorful, and nutritious vegetarian main-course. Perfect for a quick, one-pan weeknight dinner with minimal cleanup.

Ingredients

Units Scale

Main Ingredients

1 lb shelf-stable or fresh gnocchi
8 oz sliced white mushrooms
3 garlic cloves, in their skins
3 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
1 lemon, halved
1/2 lb asparagus, trimmed and cut into 1-inch pieces

For Serving

Chopped parsley
Shaved Parmesan cheese

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Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to ensure the sheet pan is hot enough for roasting.
Prepare Sheet Pan: On a large sheet pan, toss the gnocchi, sliced mushrooms, and garlic cloves (leave them in their skins) with 2 tablespoons of olive oil, kosher salt, and black pepper. Spread everything in a single, even layer. Place the lemon halves cut-side down on the pan.
Initial Roasting: Roast in the preheated oven for 15 minutes. This starts cooking the gnocchi and mushrooms while infusing flavor with the garlic and lemon.
Add Asparagus and Continue Roasting: Remove the pan from the oven and scatter the asparagus pieces evenly over the other ingredients. Return the pan to the oven and roast for 8-10 minutes more, until the mushrooms are browned, the gnocchi is cooked through, and the asparagus is bright green and tender-crisp.
Make Lemon-Garlic Dressing: When finished roasting, carefully squeeze the roasted garlic cloves out of their skins into a large bowl. Using tongs, squeeze the juice from the roasted lemon halves into the bowl as well. Whisk in the remaining 1 tablespoon olive oil and mash everything together with a fork to create a flavorful dressing.
Toss and Serve: Spoon the hot gnocchi, mushrooms, and asparagus into the bowl with the lemon-garlic dressing. Gently stir until well combined and coated. Finally, fold in chopped parsley and shaved Parmesan before serving.

Notes

Use either shelf-stable or fresh gnocchi for this recipe.
For a vegan option, omit the Parmesan or use a dairy-free alternative.
Roasting the lemon adds a mellow, sweet flavor to the sauce.
Be careful not to overcook the asparagus; it should remain bright green and slightly crisp.
Add red pepper flakes for a touch of heat, if desired.
Pairs well with a fresh salad or crusty bread.

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 4g
Sodium: 780mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 9g
Cholesterol: 7mg