Description
This flavorful sheet pan asparagus recipe is a quick and easy weeknight meal. It features roasted asparagus, mushrooms, and gnocchi, all seasoned and cooked on a single sheet pan for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound asparagus, trimmed
- 8 ounces cremini mushrooms, quartered
- 1 (16 ounce) package gnocchi
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes, Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, combine the trimmed asparagus, quartered mushrooms, and uncooked gnocchi.
- Drizzle with olive oil.
- Sprinkle with garlic powder, onion powder, salt, and pepper.
- Toss everything together to ensure it’s evenly coated.
- Spread the ingredients in a single layer on the baking sheet.
- Roast for 20-25 minutes, or until the gnocchi is golden brown and slightly crispy, and the asparagus is tender-crisp.
- Stir halfway through cooking for even browning.
- If desired, sprinkle with red pepper flakes or Parmesan cheese before serving.
- Serve this flavorful sheet pan asparagus dish immediately.
Notes
- For extra flavor, you can add a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or chives after roasting.
- Feel free to add other vegetables like cherry tomatoes or bell peppers.
- Ensure your oven is properly preheated for the best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approximately 450
- Sugar: Approximately 5g
- Sodium: Approximately 500mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 16g
- Trans Fat: 0g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 7g
- Protein: Approximately 12g
- Cholesterol: 0mg