Sheet Pan Gnocchi

When it comes to weeknight meals, they need to be easy to prepare with little time commitment. And this sheet pan gnocchi with bacon, asparagus, and peas truly delivers on that premise. Cook some bacon quickly, chop up asparagus, toss it all together on a sheet pan, and this meal comes together in minutes. Plus, it’s perfect to welcome the flavors of spring!

Why this recipe works.

Gnocchi is a potato dumpling that takes the center of a meal, much like pasta. Homemade gnocchi is great, but store-bought gnocchi can be just as delicious when treated properly. This is a weeknight gnocchi meal. Homemade gnocchi is a weekend project, but this will be a meal in a matter of minutes that is just as impressive. Instead of meat being the center of the dish, bacon plays a supporting role. The bacon fat is used as the oil on the gnocchi and asparagus for a subtle smokey, salty flavor. And the bacon is cubed onto the finished dish. Since gnocchi is made with potatoes, it has the ability to take on and absorb flavor. The asparagus roasts alongside to a crisp-tender texture while the gnocchi becomes plump and meltingly soft at the same time. This meal becomes a weeknight hero that will please the whole family and feel perfectly seasonal.

Everything you’ll need to make this recipe.

• Gnocchi can be made at home or purchased in the grocery store as shelf-stable. The shelf-stable gnocchi will keep in your pantry and ready to go any weeknight.
• Bacon gives an accompanying flavor to the asparagus and the gnocchi. The bacon grease is reserved and used in place of oil to add more flavor.
• Asparagus is a spring vegetable that roasts quickly and has great texture. The ends can come dry in the grocery store. Make sure to trim off the bottom one inch to maintain the best texture. Make sure to check out all of my asparagus recipes.
• Peas can easily be purchased frozen and are ready to use. Instead of roasting them, they are added at the end and warmed with residual heat.
• Lemon zest adds a bright flavor that works well against the rich smoky bacon.

Here’s how to make this recipe.

1. Prepare the bacon. In a skillet, place the strips of bacon. Let the bacon cook on one side, then flip it over to brown on the other side. Once all of the bacon is crisp, remove it from the skillet and place it on a paper towel-lined plate or pan, leaving the oil in the pan. Set the plate aside while preparing the asparagus.

2. Prepare the asparagus and gnocchi. Thinly slice the shallot and cut the asparagus into thirds. In a large bowl, combine the gnocchi, sliced shallot, asparagus, lemon zest, salt, and black pepper. Spoon off the desired amount of bacon grease from the skillet that was used to cook the bacon and add it to the bowl as well. Add in the fresh thyme and stir everything together to ensure that the asparagus and gnocchi are thoroughly coated in the grease.

3. Bake the dish. On a parchment-lined baking sheet, pour the gnocchi mixture. Level everything out to ensure the ingredients will cook evenly. Place the pan in the preheated 425°F oven and bake for 20 to 25 minutes. 

4. Finish the recipe. Once the gnocchi mixture has cooked, remove it from the oven and add the frozen and thawed peas right on top. Chop up the bacon and sprinkle it on as well, along with Parmesan cheese and lemon juice. Serve immediately.

These pro tips will make this recipe a success.

• When cooking the bacon, make sure that the skillet is cold. A cold skillet will slowly render out the fat from the bacon and cook it more evenly.
• For the most tender and edible asparagus from the store, make sure to trim off the dry bottom part. When asparagus is purchased from the store, it can tend to be dry on the bottom quarter. Removing this portion will make for a more enjoyable recipe.
• If there is not enough bacon grease from cooking the bacon, the difference can be substituted with olive oil. Additionally, if there is too much bacon grease, reserve the remainder for cooking eggs, potatoes, and other fried items.

You’ll love making these 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