Sheet Pan Gnocchi with Asparagus
This vegan sheet pan meal is easy to make and very flavorful, thanks to a Meyer lemon and tarragon dressing.
Servings 3 1.5-cup servings
Calories 503kcal
Equipment
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
Meyer lemon tarragon dressing
- 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
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 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!
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Notes
- 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.
Nutrition
Serving: 1.5cups | Calories: 503kcal | Carbohydrates: 65g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 824mg | Potassium: 491mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1363IU | Vitamin C: 21mg | Calcium: 129mg | Iron: 10mg