Crispy Sheet Pan Gnocchi with Asparagus
Roasting gnocchi on a sheet pan transforms them from soft dumplings into an addictively crispy-on-the-outside, chewy-on-the-inside delight. Paired with tender asparagus, salty parmesan, and a bright squeeze of lemon, this one-pan meal is a simple, flavor-packed vegetarian dinner that comes together in under 30 minutes.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Chef's knife
- Cutting board
- Cheese grater
- Spatula or large spoon
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ cup freshly grated Parmesan cheese
- 1 fresh lemon, zested and juiced
Instructions
- Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- Wash and thoroughly dry the asparagus. Trim the woody ends and cut the spears into 1 to 2-inch pieces, similar in size to the gnocchi.
- In a large bowl, combine the uncooked gnocchi and chopped asparagus. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss well until everything is evenly coated.
- Spread the gnocchi and asparagus mixture in a single, even layer on the prepared baking sheet. Do not overcrowd the pan; use two pans if necessary to ensure everything gets crispy.
- Roast for 20-25 minutes, flipping everything halfway through, until the gnocchi are plump, golden-brown, and crispy on the outside and the asparagus is tender-crisp.
- Remove the pan from the oven. Immediately sprinkle with the freshly grated Parmesan cheese, lemon zest, and a squeeze of lemon juice. Toss gently to combine and serve immediately while hot.
Notes
For the best results, do not overcrowd the pan, as this will cause the gnocchi to steam instead of roast. Use two sheet pans if necessary. Use shelf-stable, vacuum-sealed gnocchi for the crispiest texture. For variations, try swapping asparagus with broccoli florets or bell peppers. To make it a heartier meal, add a can of rinsed chickpeas with the gnocchi or sliced pre-cooked chicken sausage during the last 10 minutes of cooking. Elevate the dish by adding crispy prosciutto in the last 5 minutes of roasting or drizzling with a balsamic glaze before serving.