Name: Sheet Pan Gnocchi with Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 bunch asparagus (about 1 to 1.5 pounds, cut into 1.5-inch pieces); 1 pound gnocchi (fresh, frozen, or shelf-stable); 1 tablespoon extra virgin olive oil; 2 teaspoons lemon zest (from the lemon you use for the dressing); ¼ teaspoon freshly ground black pepper; ¼ cup extra virgin olive oil; ¼ cup chopped fresh tarragon (or 3 to 4 teaspoons dried); 1 scallion (thinly sliced); 1 Meyer lemon (juiced, about 3 to 4 tablespoons; can sub a regular lemon); 1 to 2 tablespoons Dijon mustard (decrease or increase to your liking); ½ teaspoon garlic powder; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Ingredients and Substitutions

Gnocchi: Sheet pan gnocchi with asparagus works with fresh, frozen, or shelf-stable potato gnocchi. I often use frozen gnocchi, but I tested this recipe with the shelf-stable Dellalo brand gnocchi. It was extremely good!! Feel free to substitute homemade gnocchi, gluten-free varieties, or gnocchi with different flavors (like sweet potato or pumpkin) if that’s what you have or need.

Asparagus: Use fresh asparagus cut into 1- to 2-inch pieces.

Extra virgin olive oil: You will use this for roasting the gnocchi and asparagus and as the base for the dressing. My go-to brand is Partanna. For a more indulgent dressing (and if you don’t need the recipe to be vegan), sub melted butter in place of the EVOO.

Meyer lemon: If you can find a Meyer lemon, use that! They tend to be sweeter and less tart than regular lemons. However, a regular lemon works really well if that’s all you have. You will use both the zest and juice.

Tarragon: Fresh tarragon is a real treat when paired with asparagus. If you only have dried tarragon, that works very well too! You can substitute about 4 teaspoons of dried tarragon for the ¼ cup fresh. No tarragon? Use dill.

Dijon mustard: Dijon adds a kick to the dressing, but you could substitute a grainy mustard if desired.

Scallion: Swap in fresh chives or chopped shallot if needed.

Garlic powder, salt, and pepper: Add these seasonings to round out the dressing. You could use a minced clove of fresh garlic if you don’t have garlic powder.

sheet pan asparagus and gnocchi with lemon tarragon dressing on a plate

Variations

Add beans: Mix in a can of drained navy or cannellini beans before serving for a vegan/vegetarian source of protein. Lupini beans would also be delicious.

Mix in chopped ham or bacon: Gnocchi with asparagus tastes delicious with chopped, cooked ham or bacon. You can add it to the sheet pan when there’s 5 to 10 minutes of roasting time left (to prevent it from burning).

Add more vegetables: Consider adding peas, green beans, or sliced zucchini to the meal. Just make sure you don’t over-crowd the pan.

Sprinkle with cheese: Parmesan, goat, or feta cheese would be wonderful additions.

Instructions

The full recipe card is at the bottom of the post. Here is a preview of instructions with step-by-step photos.

asparagus cut into pieces on a cutting board with a knife

Cut the asparagus into pieces about 1.5-inches long.

asparagus and gnocchi spread out on a baking sheet lined with a silicone mat

On a lined baking sheet, toss the gnocchi and asparagus in olive oil and spread out in a single layer. Sprinkle salt, pepper, and lemon zest on top. Bake for 25 to 30 minutes in a preheated oven.

ingredients for Meyer lemon tarragon dressing in a measuring cup on a counter

While the meal bakes, make the dressing. Whisk together olive oil, lemon juice, Dijon mustard, sliced scallions, chopped tarragon, garlic powder, salt, and pepper.

gnocchi and asparagus baked on a lined sheet pan with a spoon

Toss the roasted gnocchi with asparagus in the dressing. Serve warm or at room temperature, and enjoy!

Equipment

I highly recommend using a half sheet pan for this recipe. You need a baking sheet that’s big enough so the ingredients don’t overlap. If you don’t have a half sheet pan or another large baking sheet, use 2 smaller baking sheets.