This Sheet Pan Asparagus Gnocchi is an easy one-pan weeknight dinner you can have ready on the table in just 30 minutes! Potato gnocchi are roasted with asparagus and red onion instead of boiled. Roasting them makes them golden and crispy on the outside and chewy on the inside.
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Why You'll Love These Gnocchi
One pan meal - Everything is cooked on one pan in the oven which makes this recipe the perfect dinner for busy weeknights. All you need besides that is a small jar to mix up the dressing! The recipe takes 30-35 minutes with just about 5 minutes of prep time!
Spring flavors - Asparagus, lemon juice and zest, and Dijon mustard in the dressing make the perfect spring flavor combination. The fresh and bright flavors go really well with the crispy gnocchi.
Not your regular gnocchi - The texture of roasted gnocchi isn't the same as boiled gnocchi. They're crispy on the outside with a tender center. They're chewier than boiled gnocchi but still soft on the inside. There's no need to pre-boil them! If you've never roasted gnocchi before, I highly recommend you give these a try!
Ingredients
- Gnocchi - Refrigerated or shelf-stable potato gnocchi both work great here. I prefer refrigerated gnocchi because they tend to have cleaner ingredients. Use gluten-free gnocchi if needed.
- Asparagus - Choose bright green, firm asparagus spears. If the tops look dry and the spears are yellowish and not as firm, the asparagus isn't very fresh.
- Red onion - I prefer red onion in this recipe but yellow onion or even shallots also work. Cut the onion into thick slices so they don't burn, especially if you use shallots as they cook much quicker.
- Cooking oil - The gnocchi are roasted with avocado oil but you canuse any cooking oil you prefer. I don't recommend olive oil because it doesn't have a very high smoke point.
- Dressing - The vinaigrette that's drizzled over the gnocchi once they're roasted is made with extra virgin olive oil, freshly squeezed lemon juice, fresh lemon zest, dijon mustard, black pepper, sea salt, and fresh herbs. The recipe calls for fresh chives but parsley also works great.
- Pecorino cheese - This is optional but I highly recommend sprinkling your warm gnocchi with some pecorino or parmesan cheese. I prefer pecorino because it's saltier, has more flavor, and it's most often made with sheet or goat milk instead of cow milk.
Variations and Substitutions
- Homemade gnocchi - I use store-bought gnocchi to save time and dishes but if you have a homemade version you love, you can always make your own!
- Different gnocchi - You can use cauliflower, sweet potato gnocchi, or even vegan gnocchi if you prefer them over regular potato gnocchi. There are lots of gluten-free options on the market as well.
- Other veggies - Bell peppers, cherry tomatoes, green beans, or zucchini would be a great addition to this dish, you'll just need a bigger pan so the gnocchi still have enough space to get crispy in the oven. You could also add frozen peas halfway through cooking when you're tossing the gnocchi and bake them with everything for the remaining 15 minutes.
- Feta - Instead of pecorino, you can sprinkle the gnocchi with crumbled feta cheese right when they come out of the oven before you add the dressing. It will melt a little bit from the residual heat and add nice saltiness.
- Garlic - There's no garlic in the original recipe but you can add 1-2 grated or minced cloves of garlic to the dressing. The garlic will cook slightly from the residual heat in the gnocchi and add amazing flavor! I don't recommend adding it to the pan because it would burn in the oven.
Step-by-Step Instructions
- Preheat your oven to 425F (220C). Prepare a large baking sheet. You can line it with parchment paper but it's not necessary.
- Remove the tough ends of the asparagus spears by holding them at each end and bending them till they snap. They’ll naturally break off where the tough part starts.
- Chop the asparagus into large pieces and add to your prepared baking sheet with sliced red onion and gnocchi.
- Drizzle with avocado oil and season with sea salt and Italian seasoning.
- Toss together to coat everything.
- Roast in the preheated oven for 15 minutes. Take the baking sheet out, toss, and roast for another 10-15 minutes until golden.
- While the gnocchi are roasting, make the dressing in a small bowl or a jar.
- Whisk together extra virgin olive oil, lemon juice, lemon zest, dijon mustard, black pepper, and fresh chives.
- Pour the dressing over the gnocchi right after they come out of the oven and toss to coat.
- Serve hot topped with grated pecorino or parmesan. You can also add a lemon wedge to each plate. Enjoy!
Tips & Tricks!
- Snap the ends of your asparagus - You want the asparagus to be tender and soft. The ends tend to be very woody and impossible to chew. I recommend snapping the ends off with your hands instead of using a knife because the tender part of the asparagus ends in a different spot for each spear. Just hold the asparagus spear on each end and bend it. It will naturally snap where the wooden part ends.
- Don't boil the gnocchi first - There is no need to boil the gnocchi for this recipe. The gnocchi will fully cook in the oven. They have a different, crispier, and chewier texture than boiled gnocchi which goes really well with the vegetables added. If you boiled them first, they'd be too soft and mushy.
Serving Suggestions
I usually serve these gnocchi on their own for an easy quick dinner but you can serve them with a simple side salad like this Cucumber Radish Salad or with a side of protein like roasted salmon or chicken.
If you want to add protein and your oven and baking sheet are big enough, you can roast everything in one pan! Keep in mind that fish, chicken, or meat might have different cooking times than gnocchi.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for 2-3 days. I don't recommend freezing the gnocchi, the texture will be off and the roasted veggies will be too mushy.
To reheat the gnocchi, warm them up in a skillet or in the oven at 350F with a splash of water or a little bit of oil to make sure they don't stick for about 10 minutes or until warmed through.
FAQs
Yes! You can bake gnocchi without boiling them first. They can go in the oven raw and they'll cook with the veggies!
They'll be golden brown and crispy on the outside and still chewy on the inside. They need 20-25 minutes in the oven at 425F. Be careful not to burn them.
I don't recommend frozen gnocchi for roasting because they may not have the same texture as refrigerated or shelf-stable gnocchi. I've never used or seen frozen gnocchi so I can't guarantee the results.
The two cooking methods will yield different results. If you like the pillowy soft gnocchi you get by boiling them, baked gnocchi might not be for you. Baked gnocchi are crispy on the outside and more chewy.
Don't skip the cooking oil! It's what helps them crisp up. Overcrowding your pan might also be the reason your gnocchi aren't crispy.
More Gnocchi Recipes
If you want to try other Gnocchi recipes, check out the 3 below and one bonus sheet pan dinner! Head over to Pasta Recipes to see all the latest ones.
- Pesto Gnocchi
- Salmon Gnocchi
- Creamy Mushroom Gnocchi
- Sheet Pan Ramen Noodle Stir Fry (Not gnocchi but a delicious sheet pan meal just like this one!)
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Have you tried these Asparagus Gnocchi? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Sheet Pan Asparagus Gnocchi
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 2-3 1x
- Category: Pasta
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Sheet Pan Asparagus Gnocchi is an easy one-pan weeknight dinner you can have ready on the table in just 30 minutes!
Ingredients
- 15 spears asparagus (350g)
- 1 medium red onion, sliced
- 350g potato gnocchi (2 cups heaping)
- 2 tbsp avocado oil
- ¼ tsp sea salt
- 1 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp fresh lemon zest
- 1 tsp Dijon mustard
- ¼ tsp freshly ground black pepper or to taste
- 2 tbsp finely chopped fresh chives
- ¼ cup grated pecorino or parmesan cheese
Instructions
- Preheat your oven to 425F (220C).
- Remove the tough ends of the asparagus spears by holding them at each end and bending them till they snap. They’ll naturally break off where the tough part starts.
- Chop the asparagus into large pieces and add to a rimmed baking sheet with sliced red onion and gnocchi.
- Drizzle with avocado oil and season with sea salt and Italian seasoning. Toss together to coat everything.
- Roast in the preheated oven for 15 minutes. Take the baking sheet out, toss, and roast for another 10-15 minutes until golden.
- While the gnocchi are roasting, make the dressing in a small bowl or a jar.
- Whisk together extra virgin olive oil, lemon juice, lemon zest, dijon mustard, black pepper, and fresh chives.
- Pour the dressing over the gnocchi right after they come out of the oven and toss to coat.
- Serve hot with grated pecorino or parmesan. Enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.
Reheating: Reheat the gnocchi in a skillet with a splash of water or a little bit of oil or in the oven at 350F for 10-15 minutes (also with water or oil to make sure nothing sticks).
Gloria says
The combination of pasta and asparagus is so delicious. Gnocchi are super easy to make. I love sheet pan dinners for easy weeknight meals.
Julie says
I love how easy this was and the flavors in it! Such a fabulous way to use a bunch of asparagus. The gnocchi with it is perfect too. Adding this my meal plan to make again.
Kathryn says
I love sheet pan meals and gnocchi so this was the perfect meal! So easy to whip up and my kids even loved it :)
Debbie Wright says
I adore this sheet pan asparagus gnocchi! I have never had roasted gnocchi , it is so good. I love it gets kind of crisp on the outside and soft on the inside . The dressing really helps to bring all the flavors together . I will be making this again.
Elaine says
I just made this recipe and it was easy and delicious! The gnocchi turned out beautifully crispy, and the asparagus added a nice crunch. Highly recommend! :)
Eric Boettner says
Seriously, two of my favorite foods, asparagus and gnocchi in one dish. I eat both often but never thought about putting them together. Love the spices and flavor this dish has.
Katie Crenshaw says
Loved how easy this was to put together.The flavors are perfect for spring and summer. The whole family loved it.
Moop Brown says
This recipe looks very tasty and flavorful and I appreciate how easy to make it is as well.
Sandhya Ramakrishnan says
I am in love with this recipe. Never roasted gnocchi before and this is absolutely how I will be making it from now on. The flavor of roasted gnocchi is so delicious and this is such an easy recipe to make for weeknight dinner.
Ramona says
What a whole load of goodness in here and such a tasty meal, my kids absolutely loved it and so did I. I'm making it again at the weekend when my nephew and niece are coming. Delicious! Thanks for sharing.