Sheet-Pan Gnocchi With Asparagus, Leeks and Peas Recipe (2024)

You can absolutely use shelf-stable gnocchi without boiling them first for this type of preparation!

I used TJ cauliflower gnocchi and it was a delicious substitute. I’d recommend using parchment paper to reduce sticking on the pan.

The sensation of eating gnocchi crisp is different. We liked it. Why put the 2 sheet pans in the oven at the same time, if you expect their contents will cook for different lengths of time? That said, how long the asparagus should cook depends on its thickness: Ours was very thin, done in 17 mins. Gnocchi crispy in 15-17 mins. Cut gnocchi quantity in 1/2 for 2 but didn’t reduce the vegetables. Added garlic. Maybe a splash or 2 of lemon juice and a pinch of red pepper flakes, too?

If you don't have two deep pans, you can cook the veggies on an iron skillet, then set aside. Next add gnocchi to the skillet...cook till crispy and then add veggies back and toss together. I added red pepper flakes which helped give denouement. I definitely plan on keeping this in the regular recipe cycle.

Springtime in a pan. I made this with an 18 oz package of shelf stable DeCecco gnocchi, no need to boil first. I only have one rimmed sheet pan, so I put everything but the leeks in that; a little crowded, but fine. The leeks went on a cookie sheet (least likely to roll off). Leeks were done in 10 minutes; everything else went back for another 7 minutes with the addition of the peas and some fresh thyme. A squeeze of lemon at the end. A dollop of ricotta to serve might be good too.

One of the most delicious pasta dishes I have ever eaten. I think the shallots, leeks and a really good parmesan are keys to its success, and the crunchy, chewy gnocchi are amazing.

I made this more veggie forward: used one 12-ounce package of gnocchi (with the butter and oil recommended for 2 packages), more asparagus, a 12-ounce package of sugar snap peas (instead of the frozen peas), and lots of chives--and left the rest of the ingredients as in the recipe. I think the gnocchi benefited from the extra butter/oil. I roasted the sugar snap peas for 10 minutes. It made three servings (my 12-ounce package of gnocchi contained about 60 pieces). Great way to serve gnocchi!

I suppose any roastable veggies would work. How about TJ's cauliflower gnocchi?

Clair,No need to boil the gnocchi, I took store-bought gnocchi and followed the recipe and it worked great.

To counter what some thought was dry, add some cherry tomatoes to roasted vegetables. As they burst, they add liquid.

Sautéed sliced mushrooms in butter and garlic. then added to pan with the peas per instructions. This is a good recipe - will make again!!

This dish was really quick and easy and delicious! I will say, though, that the gnocchi leftovers lose their pleasing quality. The vegetables stay fine, but the gnocchi texture deteriorates overnight in the fridge. Which isn't to say we didn't eat them;) This needs to be eaten right out of the oven.

I really wanted this to be good, but the gnocchi were just so dry and the veggies didn’t lend any sauce so it was just a dry dish overall, even after drizzling w extra olive oil at the end. The flavor of the vegetables was very nice, especially after adding a squeeze of lemon, but again, it was still so dry that I couldn’t ear much. I’d recommend boiling the gnocchi and maybe making a lemon butter sauce to add.

Also used TJ frozen cauliflower gnocchi. It was a good substitute, used it right out of the freezer and it was a bit crisp, yet stayed moist and fluffy. Lovely combination all round.

Made sweet potato gnocchi, used veggies on hand. Really good, but gnocchi burned. Next time, switch the trays from top to bottom in the oven (don’t leave gnocchi on the bottom the whole time)!

I like to add some prosciutto (torn into large pieces) in with the veggies. It takes this already delicious dish to a new level!

Hello!I love the crispy gnocchi but the meal came out very dry overall. Next time I may add some chicken or vegetable broth to the dish to create more of a light sauce.

Chop up asparagus to bite size

Love this recipe. We had a vegetarian and non-seafood eater. Made with TJ's cauliflower gnocci, extra asparagus, and added grape tomatoes and it worked great good color for visual. Didn't use the peas due to daughter's aversion...I'd be careful with the salt esp. step 1. I reduced it a bit to about 1/4 tsp. Along with step 2, it was almost too much. Wound up cooking the veg in a large cast iron skillet - great. Already thinking of other things to add or ways to play with this for next time.

Loved this dish! I used shelf stable gnocchi, which took about 10-15 minutes longer to cook than the recipe suggests, but it crisped up nicely. Seconding those who suggest moving the veggies to the bottom rack and the gnocchi to the top midway through baking, otherwise the gnocchi is very crispy at the bottom but less so on the top. I didn’t have asparagus, so I added broccoli and baby artichoke hearts instead. I imagine it would work for basically any vegetable. Don’t skimp on the lemon zest!

I decided to mix both pans together, add the lemon zest and parmesan, then broil on high for two minutes. It was delightful!

I think this recipe would be highly improved using the technique described by Ali Slagle in her Crispy Brussel Sprouts and brown butter gnocchi. Toast the gnocchi stove top in brown butter for 4-6 minutes. Combine with oven roasted vegetables. I agree the cooking time in oven is too long and too high.

This recipe results in overcooked veggies. For example: Asparagus at 425 is done in 10 - 12 minutes. This cooks it so long it goes from bright green to that grayish color. Also: I used shelf-stable gnocchi and did not precook them (per some of the comments). I thought the texture was not great. Won't be repeating this recipe.

We found this bland and in need of some kind of sauce. Or more butter or something.

This recipe is very very dry. I feel like it needs a sauce. Followed the directions exactly then added more salt, butter and cheese at the end to try to improve flavor. I will not make this again.

Gnocchi was way too dry and crispy. Ruined the dish. Veggies had potential but the dry, chewy gnocchi made this basically inedible.

What a disaster. In 13 or 14 minutes the bottom of the gnocchi was burnt to a crisp. 20-25 minutes and they would have been tiny chared bits.

Fast, and easy. Feel free to substitute other vegetables. The main event is the crispy gnocchi. I didn't use butter, so it probably wasn't as rich, but still delicious.

I liked the flavors in this dish, but the gnocchi were not cooked well! I followed the recipe, but I thought the gnocchi were too chewy. I also felt like it needed a lot more lemon and salt!

Gnocchi was too dry. Veggies had a good flavor, but would ditch the roasted gnocchi and saute them in a pan instead.