Lemon-Parmesan Gnocchi with Mushrooms

Lemon-Parmesan Gnocchi with Mushrooms

Servings: 4

Vegan Allergen Friendly Dairy Free Soy Free Vegetarian


16 ounces dried gnocchi

8 ounces sliced cremini mushrooms

1 bunch asparagus, cut into 3-inch pieces

1 lemon, juiced

2 tablespoons olive oil

1/4 cup GO VEGGIE Vegan Parmesan, plus more for serving

1/2 teaspoon granulated garlic

1 lemon, thinly sliced

5-6 fresh basil leaves. thinly sliced (optional)


Heat your oven to 450ºF.

In a large mixing bowl, combine the gnocchi, mushrooms, asparagus, lemon juice, olive oil, parmesan, and garlic. Season with salt and pepper. Stir well to combine.

Pour the gnocchi mixture onto a baking sheet and spread into a single layer. Scatter the lemon slices over top. Bake for 30 minutes, or until the gnocchi is plump and tender and the asparagus is slightly charred.

Remove the gnocchi from the oven and discard the lemon slices. If desired, Stir in the fresh basil. Serve with extra Parmesan.