Spring Sheet Pan Gnocchi with Asparagus, Fresh Mozzarella, and Basil Pesto Recipe
This Spring Sheet Pan Gnocchi recipe is a quick and flavorful meal featuring tender potato gnocchi baked to perfection with fresh asparagus, basil pesto, and creamy mozzarella. It’s an easy one-pan dish perfect for a vibrant springtime dinner that combines the freshness of arugula and lemon with the richness of parmesan and pesto.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 16 ounces uncooked potato gnocchi
- 1 cup chopped asparagus (1-inch pieces)
- 1 cup arugula
- 4 ounces fresh mozzarella pearls
- 2 tablespoons freshly grated parmesan cheese
- Fresh basil leaves, for garnish (optional)
For the Pesto and Seasoning
- 1/4 cup basil pesto, plus 2 tablespoons (divided)
- 2 teaspoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- Squeeze of fresh lemon juice
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper and set aside for easy cleanup and to prevent sticking.
- Prepare and Bake Gnocchi: Remove the gnocchi from the package, ensuring none are stuck together. Spread the gnocchi evenly on the prepared baking sheet. Pour 1/4 cup of basil pesto over the gnocchi and toss gently until all pieces are well coated. Arrange them in a single layer and bake in the oven for 12 minutes to start cooking.
- Toss Asparagus with Oil and Seasoning: While the gnocchi bakes, place the chopped asparagus in a small bowl. Drizzle with olive oil and season with kosher salt and black pepper to taste, tossing to evenly coat the asparagus pieces.
- Add Asparagus and Continue Baking: Remove the sheet pan from the oven after the initial 12 minutes. Scatter the seasoned asparagus over the gnocchi. Return the pan to the oven and bake for an additional 7 to 10 minutes, or until the gnocchi are soft yet slightly crisp and the asparagus is tender.
- Finish with Mozzarella and Greens: Remove the pan from the oven and let the gnocchi and asparagus cool slightly for about 5 minutes. Then, add the fresh mozzarella pearls across the pan and drizzle the remaining 2 tablespoons of basil pesto over the top. Sprinkle the arugula over the dish, squeeze fresh lemon juice for brightness, and top with freshly grated parmesan cheese. Garnish with fresh basil leaves if desired, then serve immediately.
Notes
- To prevent sticking, make sure gnocchi pieces are separated before baking.
- Use fresh basil pesto for the best flavor, but store-bought works well too.
- You can substitute mozzarella pearls with diced fresh mozzarella if preferred.
- If asparagus is unavailable, green beans or snap peas can be used as alternatives.
- Serve this dish immediately for the best texture, as gnocchi can soften upon standing.
