Sheet Pan Asparagus Mushroom Gnocchi
Ready in 30 minutes, this sheet pan gnocchi with mushrooms, asparagus, roasted garlic and lemon is a quick & easy meal that uses store-bought gnocchi.
Servings: 4
Ingredients
- 1 pound shelf-stable or fresh gnocchi
- 8 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
- Chopped parsley for serving
- Shaved Parmesan for serving
Instructions
- Preheat the oven to 450 degrees F.
- 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
- 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.
- Carefully squeeze the garlic cloves out of their skins into a large bowl. Use tongs to squeeze in the juice from the lemon. 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.
- Fold in parsley and Parmesan before serving.
Video
Notes
You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.
You can also eat leftovers cold as a salad. Add your favorite greens and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.
Nutrition
Calories: 312kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 971mg | Potassium: 345mg | Fiber: 5g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 6mg