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Why This Sheet Pan Gnocchi 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.
Sheet Pan Gnocchi Ingredients
- 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.
The full amount of each ingredient can be found in the recipe card below.
How to Make Sheet Pan Gnocchi
- 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.
- 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.
- 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.
- 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.
Pro Tips
- 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.
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
To serve – Serve hot, scraping up all the caramelized bits from the pan. Finish with grated Parmesan, fresh herbs, or a squeeze of lemon for brightness.
To store – Store leftovers in an airtight container for 3-5 days.
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
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
Ingredients
- 4 slices bacon
- 1 17-oz pkg gnocchi
- 2 medium shallots thinly sliced
- 1 lb asparagus
- 2 tsp lemon zest
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp bacon grease
- 1 tbsp fresh thyme leaves
- 1 ½ cups frozen peas thawed
- ¼ cup grated Parmesan cheese
- 1 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 bacon
- Place the gnocchi and the sliced shallot in a large bowl. Trim the dry ends off of the asparagus, removing about 1 inch. Cut the asparagus into bite-size pieces, roughly 1 ½ inches in length. Add the asparagus to the bowl. Add the lemon zest, salt, black pepper, and thyme laves. Drizzle the asparagus and gnocchi with 2 tbsp of 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 gnocchi, 2 medium shallots, 1 lb asparagus, 2 tsp lemon zest, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp bacon grease, 1 tbsp fresh thyme leaves
- Place the prepared baking sheet in the preheated oven. Roast until the asparagus is crisp-tender and the gnocchi are plump, 20-25 minutes.
- 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, 1 tbsp fresh lemon juice, ¼ cup grated Parmesan cheese
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is just what I needed! I’ve been craving lighter meals; this was so fresh and bright tasting. It would make the perfect side as well for the heartier eaters in my family.
Delicious!!! Loved this
Excellent spring recipe
We love gnocchi and we love asparagus so this is perfect
We just started making our gnocchi from scratch so can’t wait to try that next time we make this recipe
Still looking for an answer as to whether you cook the gnocchi first. Anyone?
Hi Donna! Sorry I didn’t see this earlier. You do not need to cook the gnocchi prior to using it in this recipe. It cooks while it’s in the oven on the sheet pan. I hope this helps!
I like to use Trader Joe’s cauliflower gnocchi that comes frozen. Would that work in this recipe?
This came out perfect! My husband loved it and took some to work the next day. The only recommendation I would make is if your oven runs hot like mine does, cook it for the same amount of time but on 375 degrees
I just finished eating a bowl of this and it is delicious. My gnocchi said to boil in water for 3-4 minutes so I did. Not sure if that was necessary. But it’s a delicious easy weeknight dinner.
Easy and delicious! An excellent combination. Not normally a pea lover, but loved them in this dish.
I love gnocchi prepared in a sheet pan, and your combination of ingredients added a fresh, spring flavor. I am looking forward to eating leftovers!
I have tried gnocchi many times and never liked them. Just bland doughy balls. But this tray baked recipe is beyond delicious!!! And the house smelled so good!! I’m now a gnocchi fan. Thank you!