Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

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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.

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.

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 sheet pan gnocchi 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 out for green beans. Stirring a cup of frozen peas to this healthy gnocchi recipe is also a nice option.

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

Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)

Sheet-pan mushroom parmesan gnocchi is an easy 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.
4.30 from 136 votes
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Course: Healthy One Pan Recipes
Cuisine: American
Keyword: gnocchi sheet pan recipe, healthy gnocchi recipe, sheet pan gnocchi
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 300kcal


  • 16 ounces gnocchi (dried /shelf stable)
  • 8 ounces crimini mushrooms sliced
  • 1 bunch asparagus cut into 3-inch pieces
  • 1 lemon juiced
  • 2 tablespoons olive oil
  • ¼ cup vegetarian parmesan cheese 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, making sure the gnocchi is fully coated with oil.
  • 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 (1 serving)
Calories 300 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 4mg1%
Sodium 489mg21%
Potassium 347mg10%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 2g2%
Protein 9g18%
Vitamin A 91IU2%
Vitamin C 29mg35%
Calcium 122mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

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. Read more...


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

  1. 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.

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