Spring Sheet Pan Gnocchi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gnocchi roasted on a sheet pan with asparagus and tossed with basil pesto, then finished with fresh mozzarella, arugula, and Parmesan. A springtime pasta dish that's quick, satisfying, and full of fresh flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces uncooked potato gnocchi
- 1/4 cup basil pesto, plus 2 tablespoons ((divided))
- 1 cup chopped asparagus, (1-inch pieces)
- 2 teaspoons olive oil
- Kosher salt and black pepper, (to taste)
- 1 cup arugula
- Squeeze of fresh lemon juice
- 4 oz fresh mozzarella pearls
- 2 tablespoons freshly grated parmesan cheese
- Fresh basil leaves, (for garnish, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1097mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 241mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1097MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.