Step 1

Preheat the oven to 450 degrees F.

Step 2

On a sheet pan, toss the gnocchi, mushrooms and garlic with 2 tablespoons olive oil, salt and pepper. Spread into a single layer. Place the lemon halves cut-side down on the sheet pan. Roast for 15 minutes

Step 3

Scatter the asparagus on the pan and continue roasting for 8-10 minutes until the mushrooms are browned, the gnocchi is cooked through and the asparagus is bright green.

Step 4

Carefully squeeze the garlic cloves out of their skins into a large bowl. Use tongs to squeeze in the juice from the lemon. Whisk in 1 tablespoon olive oil and mash everything together with a fork. Spoon the gnocchi, mushrooms and asparagus into the bowl, gently stirring to combine.

Step 5

Fold in parsley and Parmesan before serving.