Pasta and noodles · Italian · 35 min
Sheet Pan Gnocchi Bake with Bacon, Mushrooms, Arugula & Green Peas
- 35 min
- 2–6 servings
- 698 kcal / serving
A weeknight one-pan bake with gnocchi, bacon, mushrooms, arugula, and peas. The gnocchi roasts until crisp and the greens wilt with a bright, tangy glaze built from pantry staples.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- 4 slicesbacon
- ¾ lbcremini mushrooms
- ¾ cupfrozen peas
- 1 clovegarlic
- 1 (16 oz) pkgpotato gnocchi
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, Italian seasoning, salt, white wine vinegar, Worcestershire sauce
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ¾ lbcremini mushrooms
- 1 clovegarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 4 slicesbacon
Dairy, eggs & chilled
- 1 (16 oz) pkgpotato gnocchi
Frozen
- ¾ cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| bacon | 4 slices | 8 slices | 12 slices |
| cremini mushrooms | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen peas | ¾ cup | 1 ½ cups | 2 ¼ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| potato gnocchi | 1 (16 oz) pkg | 2 (16 oz) pkgs | 3 (16 oz) pkgs |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 425°F and line a large baking sheet if you like for easy cleanup.
- 2. Slice the mushrooms and onion; mince the garlic and set them aside in a large bowl.
- 3. Cut the bacon into small pieces and add to the bowl with the vegetables.
- 4. Add the gnocchi, oil, and the listed spices to the bowl; toss to coat. Spread the mixture in an even layer on the sheet pan.
- 5. Roast in the oven, stirring halfway through, until the gnocchi is golden brown and the bacon is crispy, about 20 minutes.
- 6. In a small bowl, whisk together Dijon, white wine vinegar, Worcestershire sauce, and honey to make the sauce.
- 7. While the gnocchi roasts, rinse and dry the arugula (ignore if already pre-washed).
- 8. When the gnocchi is done, remove the pan from the oven. Add the sauce, arugula, and peas; toss gently to combine and spread in an even layer.
- 9. Return the sheet to the oven for 2–3 minutes, just until the arugula wilts and the peas are warmed through. Remove and serve.
Two tips
- Prep in advance: chop the mushrooms and onion, and cut the bacon earlier to speed up weeknight cooking.
- Serve with a quick drizzle of olive oil and a pinch of pepper for extra flavor, using only pantry items.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 21 g
- Carbs
- 63 g
- Fat
- 42 g
- Fiber
- 7 g
- Sodium
- 1183 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.