5 from 3 votes
Spring Sheet Pan Gnocchi
A quick and flavorful one-pan meal perfect for spring! This sheet pan gnocchi is tossed with pesto and roasted with asparagus, then finished with fresh mozzarella, arugula, and Parmesan for an easy, satisfying dinner.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
365 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 16 ounces potato gnocchi uncooked
- 1/4 cup basil pesto divided, plus 2 tablespoons
- 1 cup asparagus 1-inch pieces, chopped
- 2 teaspoons olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 cup arugula
- lemon juice fresh, squeeze of
- 4 oz fresh mozzarella pearls
- 2 tablespoons Parmesan Cheese freshly grated
- basil leaves for garnish, optional, fresh
Instructions
- Preheat oven to 425 degrees Line a large sheet pan with parchment paper and set aside.
- Remove the gnocchi from the package and make sure none of the gnocchi are stuck together. Spread the gnocchi on the baking sheet. Pour 1/4 cup of the basil pesto over the gnocchi and toss until well coated. Spread the gnocchi in an even layer on the sheet pan. Place the pan in the oven and bake for 12 minutes
- In a small bowl, toss the asparagus pieces in olive oil. Season with salt and pepper, to taste.
- Remove the pan from the oven and add the asparagus. Bake for 7 to 10 more minutes or until gnocchi is soft, but slightly crisp and asparagus is tender.
- Remove the pan from the oven and let cool for 5 minutes. Add the mozzarella pearls to the sheet pan and drizzle with the remaining 2 tablespoons of pesto. Top with arugula, lemon juice, and Parmesan cheese. Garnish with fresh basil. Serve.
Cup of Yum
Notes
- How to Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop them back in the oven or a skillet over medium heat to bring back some of that crispy texture—microwaving works too, but the gnocchi may be softer. Hold off on adding extra arugula until after reheating so it stays fresh and vibrant.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
44g
(15%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Cholesterol
26mg
(9%)
Sodium
753mg
(31%)
Potassium
112mg
(2%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
898IU
(18%)
Vitamin C
3mg
(3%)
Calcium
229mg
(23%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 753mg | 31% |
| Potassium | 112mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 229mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.