Sheet Pan Gnocchi with Bacon & Mushrooms

Sheet Pan Gnocchi with Bacon & Mushrooms

Make this hands-off meal with just 8 ingedients, 10 minutes of prep and 20 minutes of cooking for a delicious dinner any night of the week. With soft gnocchi, crispy bacon and earthy mushrooms this is a flavorful dish that's sure to become a new favorite!

Course Main Course

Cuisine North American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 630kcal

Author Emmeline Kemperyd

Equipment

Sheet pan
Measuring cups (metric or US)*
Measuring spoons*
Kitchen knife*

Ingredients

1 lb gnocchi fresh, frozen or refrigerated; thaw first if using frozen gnocchi
2 cups white button mushrooms sliced
⅓ cup pine nuts or chopped walnuts
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon ground black pepper
8 ounces bacon chopped
1 cup shredded Parmesan cheese

US Customary - Metric

Instructions

Preheat your oven to 400 °F
Bring out a sheet pan and spread out gnocchi, mushrooms and pine nuts on top. Mix with olive oil, then season with garlic powder and ground black pepper. Mix well and push to one side of the pan.
1 lb gnocchi, 2 cups white button mushrooms, ⅓ cup pine nuts, 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon ground black pepper
On the other half, spread out the chopped bacon as well as possible.
8 ounces bacon
Cook in the middle of the oven for 15-20 minutes, until gnocchi is soft and bacon is cooked.
Bring out the pan from the oven and top with Parmesan cheese, then mix everything together. Serve immediately!
1 cup shredded Parmesan cheese

Notes

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.

Reheating stove top: Fry in oil over medium heat, until heated through.

Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments.

Nutrition