Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

4.29 from 133 votes

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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.
Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

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.

Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

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)

Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

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.
4.29 from 133 votes
Print Pin Rate
Course: Healthy One Pan Recipes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 301kcal
Author: Lauren Keating


  • 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


  • 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.
Nutrition Facts
Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)
Amount Per Serving
Calories 301 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 148mg6%
Fiber 4g17%
Sugar 3g3%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
By on December 21st, 2017

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

21 thoughts on “Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)”

  1. As a new dad to a 7mo old, I was looking for one sheet recipes and this one by far turned out the best! We have made this half a dozen times, and are always happy with the end result! In my opinion the basil helps add to the flavors, and I always cook until a little crispy. Thank you for the recipe!

  2. This was delicious and I loved the crispiness of the gnocchi and veggies. I substituted green beans for asparagus, limes for lemon, a tiny bit of preserved lemons’ juice, and a little more olive oil. Will be making this again!

  3. after reading the comments, I decided to add the juice of 1/2 of a small lemon and it was perfect! I also used green beans instead of asparagus and it was magical. the whole family enjoyed it. win-win!

  4. Flavor was good, and the gnocchi gets really fluffy and good on the inside. I would recommend lessening the cooking time or the temperature because it is a little too dry for my liking. The mushrooms were completely obliterated in the heat lol

  5. Very bland. Poor flavor even after I added extra olive oil, garlic, Parmesan and lemon. Bottom of pan should be sprayed to prevent sticking. Everything cooked too fast as well.

    • I’m sorry you found it bland. Did you make any ingredient substitutions? Mixing everything up in a bowl should coat the ingredients with enough oil so that they don’t stick to the pan, although spraying it can’t hurt.

  6. Loved that recipe: it was quick and very easy to make and tasted great!
    I doubled it, so we could have the leftovers for the next day and made it on two sheets instead on one.

    Thank you!

  7. I made this according to the instructions. The flavors were good but the texture was dry and unappealing. I ended up opening a jar of Alfredo sauce, which helped a lot, but I really didn’t want the extra fat and calories.

    • I’m so sorry it didn’t work out for you. I wonder if your lemon wasn’t juicy enough or something…that helps create moisture in the oven. Mine never turn out dry at all. 🙁

  8. This was really good! I doubled it for a family of 6 and I wish I quadrupled it. Two of us are vegetarian and the rest ate it as a side. Definitely making this again.


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