Sheet Pan Gnocchi with Mushrooms, Spinach, and Shrimp

This sheet pan gnocchi with mushrooms, spinach, and shrimp is full of flavor from parmesan cheese and garlic powder and packed with 34 grams of protein. It’s cooked all on one baking pan and ready in about 40 minutes.

sheet pan gnocchi with mushrooms, spinach, and shrimp

Why You’ll Love Sheet Pan Gnocchi with Mushrooms, Spinach, and Shrimp

Gnocchi is delicious cooked the usual way in boiling water, but roasting makes it slightly crispy on the outside while being soft and tender inside. It pairs well with the roasted mushrooms.

Shrimp is an underrated source of protein. It cooks quickly and provides a different texture and flavor than your regular chicken meal prep. This meal supplies 34 g protein per serving.

I am all for one pan meals to make life easier. This sheet pan gnocchi with mushrooms, spinach, and shrimp is easy to prepare and is rich in flavor from the parmesan cheese, shallot, thyme, and garlic powder. A meal you will look forward to eating!

sheet pan gnocchi with mushrooms, spinach, and shrimp in meal prep containers

Ingredients

  • Gnocchi: potato-based pasta to supply carbs for energy.
  • Mushrooms: good source of fiber, vitamin D, zinc, and potassium.
  • Spinach: more fiber along with zinc and iron.
  • Shrimp: the protein source, love that it cooks quickly.
  • Shallot: gives flavor and rich in antioxidants.
  • Parmesan cheese: adds flavor, protein, and fat
  • Olive oil: provideshealthy fat and flavor.
  • Thyme and garlic powder: adds flavor.

How to Make Sheet Pan Gnocchi with Mushrooms, Spinach, and Shrimp

If using frozen shrimp, thaw overnight.

Preheat oven to 450°F. Line large baking sheet with parchment paper.

Dice shallot. In a large bowl, add gnocchi, mushrooms, shallot, 4 tsp olive oil, and ¼ cup Parmesan cheese. Mix together. Add to baking sheet and spread into a single layer. Bake for 25-30 minutes. Gnocchi should start becoming tender.

While gnocchi and mushrooms bake, use the same large bowl to mix shrimp, 2 tsp olive oil, garlic powder, thyme, and ¼ cup Parmesan cheese. Set aside. Chop spinach, if desired or leave whole.

After gnocchi bakes for 25-30 minutes, remove baking sheet. Move gnocchi and mushrooms to one side of pan. Add shrimp. Spread spinach over gnocchi and shrimp. Bake for 7-10 minutes or until shrimp is fully cooked and becomes opaque and curled (FoodSafety.gov). Gnocchi should be tender and soft with some crispy parts from roasting. If gnocchi are still tough, then remove shrimp and spinach and continue roasting gnocchi and mushrooms until fully cooked. Serve with extra Parmesan cheese.

sheet pan gnocchi with mushrooms and spinach and shrimp on baking sheet

Tips

  • Gnocchi will firm up stored in the fridge. I like to drizzle or spray olive oil on it before heating up in the microwave to make it tender again.
  • Spinach leaves can be left whole or chopped. I lightly chop it for bigger pieces as it will wilt in the oven.
  • Top with extra parmesan cheese for more flavor!

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sheet pan gnocchi with mushrooms, spinach, and shrimp

Sheet Pan Gnocchi with Mushrooms, Spinach, and Shrimp

This sheet pan gnocchi with mushrooms, spinach, and shrimp is full of flavor from parmesan cheese and garlic powder and packed with 34 grams of protein. It’s cooked all on one baking pan and ready in about 40 minutes.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 387 kcal

Ingredients
  

  • 1 shallot
  • 1 lb store-bought gnocchi
  • 1 lb mushrooms, sliced
  • 2 tbsp olive oil
  • 1/2 cup Parmesan cheese
  • 2 lbs raw shrimp, peeled and deveined, tail-off
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 6 cups spinach

Instructions
 

  • If using frozen shrimp, thaw overnight.
  • Preheat oven to 450°F. Line large baking sheet with parchment paper.
  • Dice shallot. In a large bowl, add gnocchi, mushrooms, shallot, 4 tsp olive oil, and ¼ cup Parmesan cheese. Mix together. Add to baking sheet and spread into a single layer. Bake for 25-30 minutes. Gnocchi should start becoming tender.
  • While gnocchi and mushrooms bake, use the same large bowl to mix shrimp, 2 tsp olive oil, garlic powder, thyme, and ¼ cup Parmesan cheese. Set aside. Chop spinach, if desired or leave whole.
  • After gnocchi bakes for 25-30 minutes, remove baking sheet. Move gnocchi and mushrooms to one side of pan. Add shrimp. Spread spinach over gnocchi and shrimp. Bake for 7-10 minutes or until shrimp is fully cooked and becomes opaque and curled. Gnocchi should be tender and soft with some crispy parts from roasting. If gnocchi are still tough, then remove shrimp and spinach and continue roasting gnocchi and mushrooms until fully cooked. Serve with extra Parmesan cheese.

Notes

  • Gnocchi will firm up stored in the fridge. I like to drizzle or spray olive oil on it before heating up in the microwave to make it tender again.
  • Spinach leaves can be left whole or chopped. I lightly chop it for bigger pieces as it will wilt in the oven.
  • Top with extra parmesan cheese for more flavor!
 
Nutrition information is provided as a courtesy only. This information comes from online calculators. Figures are only estimates.

Nutrition

Calories: 387kcalCarbohydrates: 38gProtein: 34gFat: 10gSaturated Fat: 2.5gFiber: 2.5g
Keyword gnocchi, sheet pan meal, shrimp
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