Spring Sheet Pan Gnocchi
May 23, 2025 02:46 AM
This easy Spring Sheet Pan Gnocchi is the kind of meal you’ll want on repeat—quick to prep, full of fresh seasonal flavor, and all made on one pan. Roasted pesto gnocchi gets crispy on the outside, asparagus stays perfectly tender, and everything is finished with creamy mozzarella, arugula, a little more pesto, and Parmesan. It’s simple enough for a weeknight, but impressive enough for guests!
You know those dinners that feel like you barely tried, but somehow look (and taste) like something you would order from a fancy restaurant? This Spring Sheet Pan Gnocchi is one of those meals.
Everything happens on one sheet pan (no boiling required for the gnocchi!), and it’s loaded with bright, springy ingredients like asparagus, arugula, and basil pesto. Once it comes out of the oven, you’ll add some creamy mozzarella balls, a generous sprinkle of Parmesan, and an extra hit of pesto to bring it all together.
To add protein, try tossing in cooked chicken, Italian sausage, or a handful of chickpeas before roasting. Serve with garlic bread or crusty bread for a more filling meal.
This dish is perfect for busy weeknights, lazy Sundays, or easy entertaining. It’s simple, fresh, and bursting with flavor.
Ingredients:
- 16 ounces uncooked potato gnocchi
- 1/4 cup basil pesto, plus 2 tablespoons (divided)
- 1 cup chopped asparagus, 1-inch pieces
- 2 teaspoons olive oil
- Kosher salt and black pepper, to taste
- 1 cup arugula
- Squeeze of fresh lemon juice
- 4 oz fresh mozzarella pearls
- 2 tablespoons freshly grated parmesan cheese
- Fresh basil leaves, for garnish, optional
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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