Description
Sheet Pan Asparagus Mushroom Gnocchi is a vibrant, one-pan dish that combines earthy mushrooms, crisp asparagus, and pillowy gnocchi for a delightful meal. With minimal prep and cleanup, this recipe is perfect for busy weeknights or cozy gatherings. Just toss the ingredients together, bake, and enjoy a burst of flavor in every bite!
Ingredients
Scale
- 1 pound gnocchi (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 ounces baby bella mushrooms, sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine gnocchi, asparagus, and mushrooms. Drizzle with olive oil and season with garlic powder, herbs, salt, and pepper. Toss to coat evenly.
- Spread the mixture on a parchment-lined baking sheet in a single layer.
- Bake for 25 minutes until golden brown and crispy. Optional: Add Parmesan cheese during the last 5 minutes of baking.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg