Sheet Pan Gnocchi | Springtime weeknight meal

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

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.

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 1/2 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 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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens