Description
This vibrant Spring Sheet Pan Gnocchi recipe combines tender potato gnocchi with fresh asparagus, basil pesto, and creamy mozzarella for a quick and flavorful meal. Baked to golden perfection with crisp edges and topped with peppery arugula and lemon juice, this dish celebrates fresh spring ingredients with minimal cleanup.
Ingredients
Gnocchi and Pesto
- 16 ounces uncooked potato gnocchi
- 1/4 cup basil pesto
- 2 tablespoons basil pesto (divided)
Vegetables and Seasonings
- 1 cup chopped asparagus, cut into 1-inch pieces
- 2 teaspoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
Toppings and Garnish
- 1 cup arugula
- Squeeze of fresh lemon juice
- 4 ounces fresh mozzarella pearls
- 2 tablespoons freshly grated parmesan cheese
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat and prepare the pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Coat the gnocchi: Remove the gnocchi from packaging and separate any that are stuck together. Place them on the prepared sheet pan and drizzle with 1/4 cup of basil pesto. Toss gently to coat evenly, then spread the gnocchi out in a single, even layer.
- Bake the gnocchi: Place the sheet pan in the oven and bake the gnocchi for 12 minutes to begin crisping the edges.
- Toss the asparagus: While the gnocchi bakes, place the chopped asparagus in a small bowl and toss with 2 teaspoons olive oil. Season with kosher salt and black pepper to taste.
- Add asparagus and continue baking: Remove the sheet pan from the oven and evenly add the seasoned asparagus pieces. Return the pan to the oven and bake for an additional 7 to 10 minutes, or until the gnocchi is soft but slightly crisped, and the asparagus is tender.
- Finish and serve: Take the pan out of the oven and let it cool for 5 minutes. Scatter the fresh mozzarella pearls over the gnocchi and asparagus. Drizzle with the remaining 2 tablespoons of basil pesto, then top with arugula, a squeeze of fresh lemon juice, and freshly grated Parmesan cheese. Garnish with fresh basil leaves if desired. Serve warm.
Notes
- Make sure the gnocchi pieces are not stuck together before baking for even cooking.
- Use fresh mozzarella pearls for easy distribution and melty texture.
- Feel free to substitute asparagus with other spring vegetables like snap peas or green beans.
- Adjust salt and pepper to your taste as pesto already adds some seasoning.
- This recipe works well as a main vegetarian dish or a side alongside grilled protein.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
