Spring Sheet Pan Gnocchi
Published on May 05, 2025
Quick Summary
This easy Spring Sheet Pan Gnocchi is the kind of meal you’ll want on repeat—quick to prep, full of fresh seasonal flavor, and all made on one pan. Roasted pesto gnocchi gets crispy on the outside, asparagus stays perfectly tender, and everything is finished with creamy mozzarella, arugula, a little more pesto, and Parmesan. It’s simple enough for a weeknight, but impressive enough for guests!
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Easy Spring Sheet Pan Gnocchi with Pesto, Asparagus & Mozzarella
You know those dinners that feel like you barely tried, but somehow look (and taste) like something you would order from a fancy restaurant? This Spring Sheet Pan Gnocchi is one of those meals.
Everything happens on one sheet pan (no boiling required for the gnocchi!), and it’s loaded with bright, springy ingredients like asparagus, arugula, and basil pesto. Once it comes out of the oven, you’ll add some creamy mozzarella balls, a generous sprinkle of Parmesan, and an extra hit of pesto to bring it all together.
To add protein, try tossing in cooked chicken, Italian sausage, or a handful of chickpeas before roasting. Serve with garlic bread or crusty bread for a more filling meal.
This dish is perfect for busy weeknights, lazy Sundays, or easy entertaining. It’s simple, fresh, and bursting with flavor.
Tips for Perfect Sheet Pan Gnocchi
- Line the baking sheet with parchment paper for easy cleanup!
- No need to boil the gnocchi first! Shelf-stable gnocchi crisps up beautifully in the oven when tossed in the pesto.
- Homemade or Store-Bought Pesto? Both Work! I love my spinach basil pesto, but store-bought pesto works great too!
- Cut asparagus into similar-sized pieces so it roasts evenly. For crisp-tender asparagus, add it to the sheet pan after the gnocchi has roasted for 12 minutes—this keeps it from overcooking.
- Switch it up! Try snap peas, zucchini, or cherry tomatoes if asparagus isn’t your thing or isn’t in season.
Spring Sheet Pan Gnocchi
Ingredients
- 16 ounces uncooked potato gnocchi
- 1/4 cup basil pesto, plus 2 tablespoons (divided)
- 1 cup chopped asparagus, 1-inch pieces
- 2 teaspoons olive oil
- Kosher salt and black pepper, to taste
- 1 cup arugula
- Squeeze of fresh lemon juice
- 4 oz fresh mozzarella pearls
- 2 tablespoons freshly grated parmesan cheese
- Fresh basil leaves, for garnish, optional
Instructions
- Preheat oven to 425 degrees Line a large sheet pan with parchment paper and set aside.
- Remove the gnocchi from the package and make sure none of the gnocchi are stuck together. Spread the gnocchi on the baking sheet. Pour ¼ cup of the basil pesto over the gnocchi and toss until well coated. Spread the gnocchi in an even layer on the sheet pan. Place the pan in the oven and bake for 12 minutes
- In a small bowl, toss the asparagus pieces in olive oil. Season with salt and pepper, to taste.
- Remove the pan from the oven and add the asparagus. Bake for 7 to 10 more minutes or until gnocchi is soft, but slightly crisp and asparagus is tender.
- Remove the pan from the oven and let cool for 5 minutes. Add the mozzarella pearls to the sheet pan and drizzle with the remaining 2 tablespoons of pesto. Top with arugula, lemon juice, and Parmesan cheese. Garnish with fresh basil. Serve.
Notes
Nutrition
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Frequently Asked Questions
- Can I use frozen gnocchi? Yes! Just let it thaw slightly or roast it straight from frozen—it may take a few extra minutes, and you’ll want to make sure it gets nice and golden.
- What kind of pesto should I use? You can use homemade basil pesto or store bought pesto. Pro tip, pesto freezes beautifully so keep some in the freezer so you are always ready to make this recipe!
- Do I have to use mozzarella balls? Not at all. You can use any fresh mozzarella—just tear it into chunks. Goat cheese or burrata would also be amazing.
- Can I make this gluten-free? Yes, use gluten-free gnocchi.
- Can I make this ahead of time? This dish is best fresh from the oven, but leftovers keep well in the fridge for a day or two. Reheat in the oven or a skillet for best texture.
