Sheet

By Hana Asbrink

4.5

(6)

Shelf-stable gnocchi are here to make your weeknights a breeze (there’s a reason recipe developer Ali Slagle’s popular sheet-pan gnocchi recipes are hits). 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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Half Sheet Pan

$40 At Great Jones

Vegetable Peeler

$12 $10 At Amazon

Wooden Spoon

$7 At Amazon

4 servings

2

6

1

1

14

6

1

2

1

1

2

2

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.

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.

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.

Remove baking sheet with gnocchi and vegetables from oven and drizzle dressing over; toss to coat.

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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One half sheet pan won't do: you need one full sized or at least 2 half sized.You definitely want vegetables and mushrooms in one layer with as little overlapping as possible.I too ended up with gooey gnocchi on the inside and hard crust on the outside. It's better to cook them as usual and then either lightly fry in butter or let them dry in the over for about 5 min at the end.Definitely use large mushrooms chunks. I suggest quarter large and half small ones; at most 3 long-wise slices of trumpet; whole shiitake.Dressing is good but IMO mirin is optional.

Ilya Kulakov

Sausalito, CA

3/20/2023

ALICEK: I agree that mushrooms basically dehydrate when roasted - unless yu brine them first, and trick from Americas test kitchen. Dissolve 5 teaspoons salt in 2 quarts room-temperature water in large container. Add mushrooms to brine, cover with plate or bowl to submerge, and let stand for 10 minutes. Drain, and toss in oils, then roast as directed. Very smart tip, though it takes a lot longer to roast even at 400 degrees. Add the gnocchi aprtway through cooking so they don't incinerate.

Suzinsf

San Francisco

2/1/2023

Great weeknight meal! Added a small tin of kidney beans for some more protein, some chilli to the soy sauce, and served with pomegranate seeds - which provided a wonderful, crunchy contrast to the gnocchi.

Cecilia Sigvardsdotter

Amsterdam, Netherlands

1/3/2023

This was delicious and easy to make! I'll be adding this recipe to my weeknight rotations.

Kyla

Toronto, ON

11/18/2022

Absolutely delicious! Made this just as the recipe said, and after 35 minutes at 400 everything was cooked as described. All of the flavors worked beautifully together, and my husband is asking that we make this again soon. We bought a really nice mix of mushrooms, and they cooked beautifully, and were just delicious.

Jeanne P.

Jacksonville, FL

11/4/2022

This was okay. I have some issues with instructions tgat say to roast mushrooms until they get crispy. They didn't get crispy, they dehydrated. After 1 hour at 400F, with the carrots still crunchy, the scallions browned, the gnocchi gummy, and the mushrooms decidedly not crispy, I cranked up the heat to 450F. After another 15 minutes, I put everything under the broiler. Finally it looked like the food was doing something. The sauce tasted good, but I put in a dollop of oyster sauce to thicken it and make it cling better. I also sprinkled my serving with some chili flakes. I think there must be better ways to cook gnocchi.

AliceK

Pittsburgh, PA

10/19/2022