Lemon-parmesan gnocchi with mushrooms is an easy sheet pan dinner that’s perfect for busy weeknights when you want a nourishing meal but don’t feel like spending a lot of time or energy in the kitchen.
I created this recipe for my client, GO VEGGIE. As always, thank you for supporting the brands that keep me inspired in the kitchen.
The holidays are almost behind us and I don’t know about you but I’m ready to take it easy. I dove into Christmas headfirst this year and the hustle and bustle of that plus all of the dark and gloomy days we’ve been having lately has left me completely exhausted. For me, January will be about slowing things way, way down and focusing on my word of the year – zen. (2017’s word was adventure and I need something a little more chill for 2018…doesn’t zen sound nice and calm?)
When it comes to zen in the kitchen, I love recipes that take a little bit of prep work – there’s something so relaxing about slicing mushrooms or chopping an onion – but not a lot of time standing over the stove. Sheet pan dinners like this lemon-parmesan gnocchi with mushrooms and asparagus or one pan orange salmon with sweet potatoes are great for those nights where you just…can’t.
How to cook gnocchi in the oven
Cooking gnocchi on a sheet pan is one of my favorite kitchen tricks. Just toss the dry gnocchi in some oil and liquid – in this recipe I used lemon juice – and it magically plumps and softens in the oven. Not only do you not need to wait for a giant pot of water to boil, but the edges of the gnocchi get slightly crispy and all sorts of delicious. I love gnocchi any way it’s cooked, but I definitely prefer this baked version to boiled.
As an added bonus, you can take advantage of the already hot oven and throw the rest of your ingredients right on the same sheet pan so everything can cook together. In this case, I added mushrooms, asparagus, and GO VEGGIE’s lactose-free parmesan for a simple, nourishing vegetarian meal that couldn’t be easier to make. (If you use their vegan parmesan, this easy sheet pan meal would also be vegan. I always have one version or the other in my fridge – I buy whatever the store happens to have because they’re both delicious.)
If you don’t like asparagus or are looking for an alternative, you can swap it our for green beans. Stirring a cup of frozen peas in at the end is also a nice option.
This lemon-parmesan gnocchi recipe serves four as a main course, or six to eight as a side dish. 
Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)
Ingredients
- 16 ounces dried gnocchi
- 8 ounces sliced cremini mushrooms
- 1 bunch asparagus cut into 3-inch pieces
- 1 lemon juiced
- 2 tablespoons olive oil
- ¼ cup GO VEGGIE! Parmesan plus more for serving
- ½ teaspoon granulated garlic
- 1 lemon thinly sliced
- 5-6 fresh basil leaves. thinly sliced optional
Instructions
- Heat your oven to 450ºF.
- In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine.
- Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.
- Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra parmesan.
I added bacon per husband request. I also almost double the oil, juice, etc because I found ut too dry
This had good flavors, but stuck to the pan and was impossible to scrape off. I even oiled it slightly per the commenters suggestions. Do not recommend.
ohhh my – pumpkin gnocci used and fresh grated parm – wow thank you for the idea so wonderful!!!!
We love this dish! I add chicken to it to make a full meal, along with whole cloves of garlic. When the chicken is done, the veggies and gnocchi are caramelized and crispy. We eat it straight out of the pan often!
Is it possible to substitute frozen gnocchi for this?
Can I just leave out the parmesan completely?
“If you don’t like asparagus or are looking for an alternative, you can swap it our for green beans. Stirring a cup of frozen peas in at the end is also a nice option.”
Was so excited about this dish but the gnocchi ended up dry and hard. Maybe I should have tossed only the gnocchi in the olive oil and lemon. It seemed like it needed more liquid. Or maybe because I baked it on parchment paper. I’ll have to try it again!
This was delicious. We all enjoyed and I will definitely do again. But note to self, gnocchi doesn’t do well on parchment paper 🙁
I’m glad you liked it! Just be sure to grease the parchment or spray it with cooking oil and it should be ok.
This recipe is a huuuuge keeper! My fiancé loved and it was toddler approved too! I was NOT in the mood to cook tonight and this was as simple as it gets. Thank you!!
My daughter and son-in-law made this for us and it was delicious! Beats gnocchi smothered in sauce any day! They made it exactly as the recipe stated except tripled and cooked on 3 pans so the bake time was about 40 minutes. It was moist and flavorful.