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
- Preheat the oven to 425 degrees.
- In a large bowl, toss the gnocchi with one tablespoon of olive oil until evenly coated.
- 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.
- 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.
- 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. Garnish with fresh herbs if desired.