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Why This Sheet Pan Gnocchi Recipe Works
Spring dinners are some of my favorites because they always feel fresh, colorful, and a little lighter after a long winter of heavier, heartier meals, such as soup or casserole. This sheet pan gnocchi paired with asparagus is just that: easy to make, lighter in flavor, and a perfect weeknight meal!
If you haven’t cooked with it before, gnocchi are potato dumplings that, when incorporated into a recipe, usually take center stage in a meal, much like pasta. Homemade gnocchi is great, but store-bought, shelf-stable gnocchi can be just as delicious when cooked properly and combined with other amazing flavors. And since it’s made with potatoes, it can take on and absorb so many flavors.
In this recipe, rather than having meat be the center of the dish, bacon and asparagus play important roles. The bacon fat is used as the oil for the gnocchi and asparagus, adding a subtle, smoky, salty flavor. The bacon is crumbled onto the finished dish right at the end. The asparagus roasts to a crisp-tender texture while the gnocchi becomes plump and meltingly soft. There’s very little prep, as the sheet pan does most of the work, and the final dish feels complete all on its own.
Here’s why you’ll love this recipe, too:
- Everything roasts on one pan, which means easy cleanup.
- Bacon serves two purposes: as the grease to roast the gnocchi and as a final finishing flavor.
- Asparagus, peas, and lemon make it feel fresh and seasonal, perfect for springtime (or anytime, actually).
- Shelf-stable gnocchi makes this a great pantry-meets-produce dinner.
- Easy enough for a weeknight but pretty enough to serve for something special.
Sheet Pan Gnocchi Ingredients
A simple combination of ingredients makes the perfect spring sheet pan meal:
- Lemon zest adds a bright flavor that works well against the rich, smoky bacon.
- Bacon – Adds smoky, savory flavor and provides the rendered fat that’s needed later for roasting.
- Potato gnocchi – Shelf-stable gnocchi work perfectly here and make this dinner especially easy, but you can also make your own at home if that’s what you prefer.
- Shallots – A perfect accompaniment to the asparagus.
- Asparagus – A springtime vegetable that roasts quickly and has a crisp-tender texture. Make sure to trim off the bottom one inch to maintain the best texture. For more, make sure to check out all of my asparagus recipes.
- Lemon zest and lemon juice – Adds brightness and balances out the bacon’s richness.
- Kosher salt and black pepper – Season the gnocchi and vegetables.
- Fresh thyme leaves – Adds a fresh herbal note.
- Peas – Easy to purchase frozen, so they’re ready to use whenever needed. They add sweetness and some additional texture.
- Parmesan cheese – Finishes the dish with some saltiness.
The full amount of each ingredient can be found in the recipe card below.
How to Make Sheet Pan Gnocchi
There are 4 easy steps to prepare this weeknight dinner recipe:
Step 1: Cook the bacon – In a skillet, cook the bacon until browned and crisp on both sides. Transfer to paper towels and reserve the rendered bacon grease.
Step 2: Prepare the gnocchi and vegetables – In a large bowl, combine the gnocchi and sliced shallots. Trim about 1 inch from the dry ends of the asparagus, then cut the spears into pieces. Add the asparagus to the bowl along with the lemon zest, salt, black pepper, and thyme leaves. Drizzle with some of the reserved bacon grease and toss until everything is evenly coated.
Step 3: Roast until tender – Spread the gnocchi and vegetables in an even layer on a parchment-lined baking sheet. Roast in a preheated 425°F oven until the asparagus is crisp-tender and the gnocchi are plump, 20-25 minutes.
Step 4: Finish and serve – Remove the pan from the oven and add the thawed peas over the top. Crumble the cooked bacon over everything, then finish with the lemon juice and Parmesan cheese. Serve immediately for the best texture.
Recipe Tips
- Do not overcrowd the pan – Spread everything into a single even layer so the gnocchi roasts instead of steams.
- Cut the asparagus evenly – Similar-sized pieces help everything cook at the same rate.
- Use thawed peas – Adding them at the end keeps their color bright and prevents them from becoming wrinkled or overcooked.
- Save the Parmesan for the finish – Adding it at the end keeps the flavor fresh and prevents it from drying out in the oven.
Frequently Asked Questions
Yes, simply leave out the bacon and switch up the bacon grease for olive oil. It’s an easy switch, and there will still be plenty of flavor in the recipe.
Yes, olive oil is a great substitution.
Follow These Tips
Serving & Storage
Serving – Serve this right from the sheet pan after it’s done roasting or spoon it onto a large platter with a little extra Parmesan over the top. For a simple spring dinner, pair it with a green salad or some crusty bread on the side.
Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days. While I freeze a lot of things, I do not recommend freezing this one. The asparagus and peas lose their texture, and the gnocchi can become too soft once reheated. To reheat, warm leftovers on a sheet pan or in a skillet over medium heat until heated through. A microwave works as well, but note that the gnocchi will stay a little softer.
More Asparagus Recipes
- Creamed asparagus on toast
- Brown butter spaghetti with bacon and asparagus
- Sheet pan salmon and asparagus
- Potato and asparagus quiche
- Asparagus spring salad
- Orecchiette with pea pesto sauce
- Parmesan risotto with shrimp and asparagus
- Asparagus salad with radish and sugar peas
- Vinaigrette roasted asparagus
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sheet Pan Gnocchi with Asparagus, Bacon, and Peas
Ingredients
- 4 slices uncooked bacon
- 1 17-oz pkg potato gnocchi
- 2 medium shallots thinly sliced
- 1 lb asparagus
- 2 tsp lemon zest
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2-4 tbsp reserved bacon grease
- 1 tbsp fresh thyme leaves
- 1 ½ cups frozen peas thawed
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 425°F.
- Cook the bacon until browned and crisp on both sides. Once cooked, lay the bacon on paper towels and reserve the rendered bacon grease.4 slices uncooked bacon
- Prepare the gnocchi and vegetables: Place the gnocchi and the sliced shallot in a large bowl. Trim the dry ends off the asparagus, removing about 1 inch. Cut the asparagus into bite-sized pieces, roughly 1 ½ inches in length. Add the asparagus to the bowl. Add the lemon zest, salt, black pepper, and thyme leaves. Drizzle the asparagus and gnocchi with the reserved bacon grease. Toss the mixture to coat everything evenly and spread it into an even layer on a parchment-lined baking sheet.1 17-oz pkg potato gnocchi, 2 medium shallots, 1 lb asparagus, 2 tsp lemon zest, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2-4 tbsp reserved bacon grease, 1 tbsp fresh thyme leaves
- Roast: Place the prepared baking sheet in the preheated oven. Roast until the asparagus is crisp-tender and the gnocchi are plump, 20-25 minutes.
- Finish and serve: Once roasted, remove the baking sheet from the oven and sprinkle the peas over the hot pan. The residual heat will warm the peas. Crumble the bacon over the gnocchi and sprinkle with lemon juice and grated Parmesan cheese.1 ½ cups frozen peas, 2 tbsp fresh lemon juice, ¼ cup freshly grated Parmesan cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Excellent Kaleb! I prepared your gnocchi and asparagus dish for my granddaughter and myself. She loves to cook as well. It was so fresh and flavorful!
I love your website and the fabulous recipes! I have recommended you to many friends.Thank you!
Jan Gegax
I made this last night and I did make homemade gnocchi but I ended up boiling them and then adding them to the sheet pan later. It was delicious. Thank you
When making this with homemade gnocchi, do I have to boil the gnocchi first or just add the raw gnocchi to the pan?
Delicious and a keeper! We used prosciutto instead of bacon, only because we needed to use it up, but did use bacon grease.
Made this last night! It was delicious will definitely make it again.
Made this tonight and it was delicious! I would have never thought to use gnocchi like this. Thank you!!
Very quick and easy, and delicious!