This easy sheet pan gnocchi recipe is loaded with roasted veggies and topped with a creamy lemon aioli. It’s a one-pan meal that tastes delicious, but takes less than 30 minutes to make.

mushroom Gnocchi-
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I love a good sheet pan dinner and gnocchi is one of my favorite additions. You don’t even have to boil the gnocchi. Just toss everything on a pan and roast until crispy. It’s perfect for busy weeknights or easy meal prep. If you enjoy this recipe, try my sheet pan veggie gnocchi or my sheet pan gnocchi with butternut squash.

Ingredients and Substitutions

  • Gnocchi: Shelf-stable gnocchi works best here (the kind you find near the pasta). No need to boil it, just toss it in olive oil and roast it straight from the package.
  • Mushrooms: Baby bella mushrooms add a savory, meaty texture. White button mushrooms or chopped portobello caps work too.
  • Broccoli: Fresh broccoli florets roast up beautifully. Cauliflower or Brussels sprouts would be great swaps.
  • Olive oil: A little oil helps everything roast and crisp up. You can also use avocado oil.
  • Garlic powder, onion powder, dried thyme, and salt: These spices add flavor to the veggies without needing fresh herbs.
  • Mayonnaise: Forms the base of the lemon aioli. Use vegan mayo if preferred.
  • Greek yogurt: Adds creaminess and a little tang. You can use sour cream or just more mayo if needed.
  • Lemon juice: Fresh lemon juice gives the aioli its signature brightness.
  • Black pepper: Adds just a bit of sharpness to balance the sauce.
Sheet Pan Mushroom Gnocchi

My Favorite Gnocchi

I really like the DeLallo brand gnocchi. The shelf-stable kind of gnocchi works best in this recipe rather than frozen gnocchi. I’ve found it at Kroger, Publix, and Wegmans —but you can also order it on Amazon. They make chickpea gnocchi that is gluten-free as well, but I’ve heard mixed reviews on the flavor and texture.

How to Make Mushroom Gnocchi

In a large bowl, toss the gnocchi with one tablespoon of olive oil until evenly coated.
Combine mushrooms and broccoli with the remaining olive oil, salt, and seasonings.
Add the gnocchi and toss everything together until well coated.
Roast for 15–20 minutes, stirring once halfway through.
While everything roasts, whisk together the lemon aioli ingredients in a small bowl until smooth.
Serve the roasted gnocchi and vegetables with a drizzle of lemon aioli or with the aioli on the side for dipping.

Tips and Tricks

  • Make sure to use a large, rimmed baking sheet so the ingredients have plenty of space to roast. This helps avoid the vegetables steaming instead of roasting. You can use two sheet pans, if needed.
  • Stir everything halfway through baking to ensure even browning.
  • The lemon aioli can be made in advance and stored in the fridge for a few days. It’s also great on sandwiches or as a dip for roasted potatoes.
  • If you like your gnocchi extra crispy, broil for the last 1–2 minutes. But keep in mind that parchment paper should not be used at high temperatures, so you’d want to remove the parchment paper first.
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mushroom Gnocchi

Sheet Pan Mushroom Gnocchi

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy sheet pan gnocchi recipe is loaded with roasted veggies and topped with a creamy lemon aioli. It’s a one-pan meal that feels like a dinner upgrade, but takes less than 30 minutes to make.

Ingredients

Units Scale

For the gnocchi

  • 1 lb shelf-stable gnocchi
  • 8 oz baby bella mushrooms, halved
  • 6 oz broccoli, cut into 1-inch florets (about 2 cups)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion powder

For the lemon aioli

  • 2 tablespoons mayonnaise
  • 1 tablespoon plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a large bowl, toss the gnocchi with one tablespoon of olive oil until evenly coated.
  3. On a large rimmed baking sheet, combine mushrooms and broccoli with the remaining 1 tablespoon of olive oil, salt, garlic powder, thyme, and onion powder. Add the gnocchi and toss everything together until well coated.
  4. Spread the mixture into a single layer. Roast for 15–20 minutes, stirring once halfway through, until the gnocchi are crispy and golden and the veggies are tender.
  5. While everything roasts, whisk together the lemon aioli ingredients in a small bowl until smooth.

  6. Serve the roasted gnocchi and vegetables with a drizzle of lemon aioli or with the aioli on the side for dipping. Garnish with fresh herbs if desired.