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.
Servings 4 servings
- 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.
Calories: 301kcal | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 148mg | Fiber: 4g | Sugar: 3g