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Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)
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4.29 from 133 votes

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.
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.


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