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Spring Sheet Pan Gnocchi

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Spring Sheet Pan Gnocchi is a quick and vibrant one-pan meal featuring golden roasted gnocchi, asparagus, cherry tomatoes, and peas tossed with lemon, garlic, and herbs. It’s the perfect easy vegetarian dinner bursting with seasonal freshness.

Ingredients

  • 1 lb shelf-stable potato gnocchi (uncooked)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas or frozen peas (thawed)
  • 2–3 tbsp olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh herbs (basil, parsley, chives), chopped
  • Grated Parmesan or crumbled feta (optional, for serving)

Instructions

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. On the sheet pan, toss gnocchi, asparagus, cherry tomatoes, and peas with olive oil, minced garlic, salt, pepper, and red pepper flakes if using.
  3. Spread everything into a single layer and roast for 20–25 minutes, stirring halfway through, until gnocchi is golden and vegetables are tender.
  4. Remove from the oven and immediately toss with lemon zest, lemon juice, and fresh herbs.
  5. Serve warm, topped with Parmesan or feta if desired.

Notes

  • No need to boil the gnocchi—roasting gives it a crisp exterior and chewy center.
  • Use parchment paper to prevent sticking and for easy cleanup.
  • Add leafy greens like spinach during the last 5 minutes of roasting if desired.

Nutrition

Find it online: https://thefamilycooking.com/spring-sheet-pan-gnocchi/