Tender-crisp sheet pan gnocchi with mushrooms and spinach is a super easy, low effort, 1-pan meal that is loaded with flavor!
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Don't you love gnocchi? Those pillowy little potato dumplings are so delicious, especially when you crisp them up a little on the outside, so you get that contrasting texture! This sheet-pan gnocchi with mushrooms and spinach achieves that perfect texture.
And the best part is that the whole meal cooks on a single sheet pan!
The gnocchi, mushrooms, and aromatics roast first, then you add the spinach, white beans, and a super flavorful balsamic sauce and roast again.
The result is a full meal prepared on a single pan!
This recipe uses shelf-stable or other pre-made gnocchi to save you time in the kitchen. Of course, if you like to make potato gnocchi from scratch, go for it!
If you love gnocchi, also check out my recipe for easy air fryer gnocchi!
💖 Reader feedback
Loved it. It was easy to prepare. My daughter said "please make it a favorite."
- Marita
✓ Ingredients and Substitutions
- olive oil and balsamic vinegar - This is the base for your balsamic sauce. Do not substitute, unless you are subbing a whole new sauce. For oil-free, use ⅓ cup fat-free Italian vinaigrette in place of the sauce.
- agave nectar - For sweetness and helps the sauce cling to the gnocchi, spinach, and mushrooms.
- dijon mustard - For tang.
- dried herbs and spices - Onion powder, garlic powder, and Italian seasoning round out the sauce flavor profile.
- button mushrooms - I chose button mushrooms because they tend to be the most affordable. You can use white, baby Bella, or cremini mushrooms, if you prefer.
- gnocchi - Use store-bought or homemade! Just be sure to check the ingredients for egg and dairy products. Often, premade frozen or shelf-stable gnocchi is naturally vegan, but sometimes companies will ruin it with animal ingredients. If your gnocchi is frozen, thaw it before using. You can use cauliflower gnocchi, as well, if you prefer it to the potato kind.
- baby spinach - You can substitute other quick-wilting greens, like baby kale or Swiss chard. Chard may need to cook for a bit longer, so just keep an eye on it.
- white beans - For protein. You can use chickpeas or omit, if you don't want beans in your meal.
🔪 How to Make Sheet-Pan Gnocchi with Mushrooms and Spinach
Preheat the oven to 425℉. In a small bowl, whisk together the balsamic sauce ingredients.
On a sheet pan, add the mushrooms, gnocchi, and onion.
Then, drizzle on ¼ cup of the balsamic sauce and toss well to coat everything really well.
Spread the mushroom mixture out into a single layer, then bake for 20 to 25 minutes. It's ready to remove when the gnocchi and the mushrooms start turning golden on some of the edges.
Add the spinach, beans, and remaining sauce.
Toss again.
Roast for 5 to 7 more minutes, just until the spinach wilts to preference. Taste and adjust the flavor, adding more salt, if needed, or some crushed red pepper flakes, if it needs some heat.
Serve with a sprinkle of vegan parmesan cheese and fresh herbs, like minced basil or fresh parsley (optional).
💡Helpful Tips
- When you're tossing the veggies in the sauce on the sheet pan, I find it works best if you use a fork and a spoon, so you aren't flinging the mixture everywhere.
- The gnocchi is going to look brown from the balsamic, so when you're checking for doneness, keep that in mind. They may look like they're getting a little crisp before they actually do.
🫙 Storage Directions
Leftovers will keep for 3 to 5 days in an airtight container in the fridge. Reheat on the stovetop or in the microwave just until warmed through. Add a splash of water or a little drizzle of olive oil, if it seems dry.
💬 Frequently Asked Questions
It can be! You can make gnocchi with just potatoes, flour, and salt. Some gnocchi contains egg, cheese, and other animal products, so just check the package to be sure before purchasing.
I prefer my gnocchi pan fried or baked, so it gets a little crisp on the outside. It's such a great contrast to the pillowy inner texture!
📖 Recipe
🍄🟫 Sheet Pan Gnocchi with Mushrooms and Spinach
Ingredients
For the Balsamic Sauce
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon agave nectar or maple syrup
- ½ teaspoon dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
For the First Round of Roasting
- 8 ounces sliced button mushrooms
- 16 ounces prepared gnocchi
- 1 cup chopped red onion
For the Second Round of Roasting
- 5 ounces baby spinach or baby kale
- 15 ounce can of white beans or chickpeas, drained and rinsed
Instructions
- Preheat the oven to 425℉.
- In a small bowl, whisk together the balsamic sauce ingredients.
- On a sheet pan, add the mushrooms, gnocchi, and onion. Then, drizzle on ¼ cup of the balsamic sauce and toss well to coat everything really well. I find this works best if you use a fork and a spoon, so you aren't flinging the mixture everywhere. Spread the mushroom mixture out into a single layer, then bake for 20 to 25 minutes, until the gnocchi and the mushrooms start turning golden on some of the edges.
- Add the spinach, beans, and remaining sauce, and toss again. Roast for 5 to 7 more minutes, just until the spinach wilts to preference. Taste and adjust the flavor, adding more salt, if needed, or some crushed red pepper, if it needs some heat. Serve with a sprinkle of vegan parmesan and minced basil or fresh parsley (optional).
Marita
Loved it. It was easy to prepare. My daughter said “please make it a favorite”
Becky Striepe
Oh I love that, Marita! It's one of my son's current favorite dinners, too!