Description
Sheet Pan Asparagus Mushroom Gnocchi is a delightful, one-pan dish that transforms your kitchen into an Italian bistro. With crispy gnocchi, tender asparagus, and earthy mushrooms, this recipe is perfect for busy weeknights or impressing guests without the fuss. In just 30 minutes, you’ll create a vibrant, flavorful meal that’s as easy to make as it is to enjoy. Get ready to savor every bite while bringing a taste of Italy home!
Ingredients
Scale
- 1 lb gnocchi (fresh or frozen)
- 1 bunch asparagus (about 1 lb), trimmed
- 8 oz baby bella mushrooms, sliced
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Prepare asparagus and mushrooms; trim asparagus ends and slice mushrooms thickly.
- In a bowl, toss vegetables with garlic, olive oil, salt, and pepper until evenly coated.
- Add gnocchi to the mixture on the sheet pan; drizzle more olive oil if needed.
- Spread evenly and roast for 20 minutes until golden brown.
- Remove from oven, sprinkle with Parmesan, and roast for an additional 5 minutes until cheese melts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Experiment by substituting asparagus with broccoli or adding cherry tomatoes for extra sweetness. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for crispiness.