Sheet Pan Asparagus Mushroom Gnocchi

Sheet Pan Asparagus Mushroom Gnocchi

from lastingredient.com
30 min
4 servings

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.

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)

Directions

  1. 1

    Preheat the oven to 450 degrees F.

  2. 2

    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

  3. 3

    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.

  4. 4

    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.

  5. 5

    Fold in parsley and Parmesan before serving.