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.
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What you’ll need
Half Sheet Pan
$40 At Great Jones
Vegetable Peeler
$12 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Slice 2 medium carrots, peeled, and 5 scallions on a diagonal to match length of gnocchi. Toss carrots, scallions, 1 onion, sliced ¼" thick, one 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, and 4 Tbsp. extra-virgin olive oil on a large rimmed baking sheet to coat. Season with kosher salt and freshly ground black pepper and toss again.
Step 2
Roast gnocchi and vegetables, stirring once or twice, until gnocchi and onion are golden and mushrooms are starting to crisp around the edges, 30–35 minutes.
Step 3
Meanwhile, place 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, and remaining 2 Tbsp. extra-virgin olive oil in a small jar. Cover and shake to combine.
Step 4
Remove baking sheet with gnocchi and vegetables from oven and drizzle dressing over; toss to coat.
Step 5
Divide gnocchi and vegetables among plates and sprinkle with toasted sesame seeds. Thinly slice remaining 1 scallion on a diagonal and scatter over.
How would you rate Sheet-Pan Gnocchi with Soy-Dressed Mushrooms?
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Reviews (6)
Back to TopI made extra sauce and served it over a salad and it was delicious!
Mitch Conquer
San Francisco, CA
11/29/2022
I loved the flavor of this, though the baked gnocchi wasn’t my favorite thing. Overall, if you love mushrooms and Asian flavors, you’ll probably like this.
Anonymous
7/10/2024
What a wonderful, different dinner! We were surprised how all the ingredients melded together into something unique. Good quality ingredients are really important here. We have a mushroom farm near us, so I was attracted to the recipe because it called for three different mushrooms. We used chanterelles, oyster and button. The big pieces of chanterelle were awesome. The sauce was great. We had it with a Chianti… struggled to think what gnocchi and a soy based sauce would go with. We look forward to serving this for company with our vegetarian friends. It really is awesome.
Cindy
East Chatham, NY
10/18/2023
This was not our favorite. While incredibly easy to make, which is a massive bonus, it really lacked balance. The mushrooms and sauce are very umami forward, but that’s about all you get: umami. It needs spicy, tangy, sour, sweet—something, anything! There’s probably ways to get creative and incorporate those things but I am too lazy to try this recipe again.
Morgan
9/3/2023
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