Sheet Pan Lemon-Parmesan Gnocchi

Sheet Pan Lemon-Parmesan Gnocchi


  • 16 ounces dried gnocchi
  • 8 ounces sliced mushrooms
  • 1 bunch asparagus, cut into 3-inch pieces
  • 12-ounce package chicken sausage links, each link cut into slices
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 lemon, thinly sliced
  • 5-6 fresh basil leaves. thinly sliced


  1. Heat oven to 450ºF.
  2. In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, sausage, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Toss well to combine.
  3. Spread the gnocchi mixture onto a baking sheet. Place the lemon slices over top. Bake for 15 minutes, or until the asparagus is slightly charred.
  4. Remove from the oven and discard the lemon slices.  Stir in the fresh basil. Serve with extra parmesan.


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