Description
A delightful one-pan dish featuring soft gnocchi, tender asparagus, and earthy mushrooms infused with garlic and lemon.
Ingredients
Scale
- 1 lb shelf-stable or fresh gnocchi
- 8 oz sliced white mushrooms
- 3 garlic cloves, in their skins
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lemon, halved
- 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- Chopped parsley
- Shaved Parmesan cheese
Instructions
- Preheat your oven to 450°F (232°C).
- On a large sheet pan, combine the gnocchi, sliced mushrooms, and garlic cloves. Drizzle with 2 tablespoons of olive oil, and sprinkle with kosher salt and black pepper. Toss and spread evenly. Place the lemon halves cut-side down on the pan.
- Roast for about 15 minutes.
- Remove the pan and scatter asparagus evenly. Return to the oven for an additional 8-10 minutes.
- Squeeze roasted garlic into a mixing bowl, add roasted lemon juice, whisk in remaining olive oil, and mash to create a dressing.
- Combine the gnocchi, mushrooms, and asparagus with the dressing. Toss gently, then fold in chopped parsley and shaved Parmesan before serving.
Notes
Don’t crowd the pan to avoid steaming the ingredients. Use fresh gnocchi for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg