Name: Sheet-Pan Gnocchi with Soy-Dressed Mushrooms
Yield: 4 servings
Ingredients: 2 medium carrots, peeled; 6 scallions, divided; 1 onion, sliced ¼" thick; 1 17.5-oz. package shelf-stable or refrigerated potato gnocchi; 14 oz. mixed mushrooms (such as shiitake, oyster, and/or trumpet), trimmed, cut into large pieces; 6 Tbsp. extra-virgin olive oil, divided Kosher salt, freshly ground pepper; 1 garlic clove, finely grated; 2 Tbsp. soy sauce; 1 Tbsp. mirin; 1 Tbsp. unseasoned rice vinegar; 2 tsp. granulated sugar; 2 tsp. toasted sesame oil; Toasted sesame seeds (for serving)

A plate of SoyDressed Gnocchi and Mushrooms roasted on a sheetpan

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Dayna Seman

Shelf-stable gnocchi are here to make your weeknights a breeze (there’s a reason recipe developer Ali Slagle’s popular sheet-pan gnocchi recipe is a hit). Roasting, instead of boiling, these pre-packaged potato gnocchi turn them into tiny textural marvels: chewy on the inside with just a bit of crisp on the outside. Here, they get cooked off with a mix of meaty mushrooms (though any single type will do), carrots, and alliums. After a spin in the oven, toss everything in the sweet and tangy soy dressing, which will bring a touch of brightness to a deeply savory dish.

What you’ll need

Half Sheet Pan
$40 At Great Jones
Vegetable Peeler
$14 $9 At Amazon
Wooden Spoon
$9 At Amazon

Recipe notes

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Recipe notes

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