Easy to make with minimal clean-up, this vegan sheet pan meal features gnocchi with asparagus. After baking to perfection in the oven, it’s all tossed with a pungent olive oil dressing made with Meyer lemon, mustard, scallions, and fresh tarragon. Savor the tastes of spring in every bite!
Learning how to make sheet pan gnocchi meals has been such a game-changer for my family! They are SO easy to prepare and can be modified for everyone’s preferences and needs.
On nights when I didn’t plan anything for dinner but want something homemade, I often reach for a carton of frozen gnocchi and see what veggies I can roast with them. Sometimes I throw in a can of beans or some leftover ham that I chop into pieces for protein. The end result never disappoints! See my Sheet Pan Gnocchi and Brussels Sprouts if you don’t believe me!
This rendition of sheet pan gnocchi with asparagus is a real winner, friends. It’s absolutely bursting with flavor, thanks to the very seasonal dressing you’ll whip up while the rest of the meal is in the oven. There’s Meyer lemon juice and zest (YUM), fresh tarragon, Dijon mustard, and chopped scallions, plus some garlic powder, salt, and pepper for good measure. Smothered over roasted asparagus and gnocchi, the flavors really pop.
You’re going to want to bookmark this one to make on repeat this spring and early summer. It’s a great vegan meal to keep in the rotation and proves that pasta + asparagus are a perfect match, just like my Asparagus Pasta Salad with Lemon Tahini Dressing.
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.
- 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.
The full recipe card is at the bottom of the post. Here is a preview of instructions with step-by-step photos.
Cut the asparagus into pieces about 1.5-inches long.
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.
While the meal bakes, make the dressing. Whisk together olive oil, lemon juice, Dijon mustard, sliced scallions, chopped tarragon, garlic powder, salt, and pepper.
Toss the roasted gnocchi with asparagus in the dressing. Serve warm or at room temperature, and enjoy!
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.
Storage and Reheating
If you have any leftovers of sheet pan gnocchi with asparagus, they will keep in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through. You can also enjoy the recipe cold.
More Asparagus Recipes
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Sheet Pan Gnocchi with Asparagus
Meyer lemon tarragon dressing
- Preheat the oven to 425 degrees F. Line a half sheet pan (or other large baking sheet) with parchment paper or a silicone mat. If you don't have a large baking sheet, use 2 smaller ones to prevent the pans from getting overcrowded.
- On the lined sheet pan, toss the asparagus pieces and gnocchi with the olive oil, lemon zest, and pepper. Spread everything out in a single layer.
- Bake on the center rack of the preheated oven for 25 to 30 minutes, stirring about halfway through, until the asparagus is tender and the gnocchi is lightly browned.
- In the meantime, prepare the dressing. Whisk together the olive oil, chopped tarragon, sliced scallion, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- After removing the asparagus and gnocchi from the oven, drizzle the dressing over it. Stir until everything is coated. Serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Possible additions: Cooked, chopped ham or bacon (add to the sheet pan with 5 to 10 minutes of cooking time remaining to prevent burning), white beans (add right before serving or with 5 to 10 minutes of cooking time remaining), peas, cheese (like feta, parmesan, or goat…sprinkle before serving)
- Leftovers will keep in an airtight container in the fridge for 2 to 3 days. Enjoy cold or reheat in the microwave for 1 to 2 minutes until warmed through.
- For a more indulgent dressing, consider subbing melted butter for the olive oil.
Enjoy spring! – Lizzie