Sheet Pan Asparagus Mushroom Gnocchi
Experience an explosion of flavors with this Sheet Pan Asparagus Mushroom Gnocchi! This vibrant dish features tender gnocchi roasted alongside crisp asparagus and earthy mushrooms, all drizzled with olive oil and garlic powder for a mouthwatering weeknight meal. Perfectly easy to prepare, it’s a delightful way to impress family or friends without the fuss. Just pop it in the oven, pour yourself a glass of wine, and enjoy a cozy dinner that’s as comforting as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb fresh or frozen gnocchi
- 1 bunch asparagus (about 12 oz), trimmed and cut into bite-size pieces
- 8 oz baby bella or cremini mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine gnocchi, asparagus, mushrooms, olive oil, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer.
- Roast in the oven for 20-25 minutes until golden brown, stirring halfway through.
- If using Parmesan cheese, sprinkle it over the dish before serving. Serve hot and enjoy!
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Feel free to swap asparagus with broccoli or spinach for variety. Add lemon zest for an extra burst of flavor. Store leftovers in an airtight container for up to three days; reheat at 350°F.