Description
A quick and easy sheet pan meal featuring roasted asparagus, mushrooms, and gnocchi, perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 pound of gnocchi
- 1 bundle of fresh asparagus, trimmed and cut into thirds
- 8 oz of mushrooms, sliced
- 1 bell pepper, diced
- 3 tablespoons of olive oil
- 2 teaspoons of garlic powder
- Salt and pepper to taste
- Parmesan cheese for sprinkling (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Grab a large baking sheet and line it with parchment paper.
- In a large bowl, mix the gnocchi, asparagus, mushrooms, and bell pepper.
- Drizzle your olive oil over the mix.
- Sprinkle in the garlic powder, salt, and pepper, then toss everything together until well-coated.
- Spread your mixture on the prepared baking sheet in an even layer.
- Pop the pan in the oven and roast for about 20-25 minutes, tossing halfway through.
- Once it’s out of the oven, give it a sprinkle of Parmesan cheese if desired.
Notes
Feel free to customize with your favorite vegetables. This dish pairs well with garlic bread and a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg