Description
A refined weeknight dinner featuring golden gnocchi, blistered asparagus, and caramelized mushrooms, elevated with lemon, butter, and Parmesan.
Ingredients
Scale
- 1 lb (450 g) potato gnocchi, patted dry
- 1 lb (450 g) asparagus, woody ends trimmed and cut into 2–3 inch pieces
- 8 oz (225 g) cremini mushrooms, halved or quartered if large
- 3 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter, room temperature
- 3 garlic cloves, thinly sliced or minced
- 1 tsp fresh thyme leaves, finely chopped
- 1 tbsp lemon juice, plus extra lemon zest for finishing
- Pinch of red pepper flakes
- 1/2 cup freshly grated Parmesan or Pecorino Romano
- Salt and freshly ground black pepper, to taste
- Finely chopped parsley or microgreens for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss gnocchi, asparagus, and mushrooms with olive oil, garlic, thyme, salt, and pepper in a bowl.
- Spread the mixture in a single layer on the prepared sheet, ensuring space between pieces.
- Roast for 18-22 minutes, stirring once halfway through until golden-brown.
- Remove from the oven and add butter and lemon juice, tossing gently to melt the butter.
- Scatter the grated Parmesan over the gnocchi and toss to coat.
- Transfer to a serving platter and garnish with parsley or microgreens.
Notes
Serve on warm plates for best texture. Consider adding prosciutto or a dollop of ricotta for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg