epicurious4.1
Sheet-Pan Gnocchi with Soy-Dressed Mushrooms
Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.
👥 4 Servings👤 Hana Asbrink📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
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.
medium carrots, peeled2onion, sliced ¼" thick117.5-oz. package shelf-stable or refrigerated potato gnocchi1. mixed mushrooms (such as shiitake, oyster, and/or trumpet), trimmed, cut into large pieces14 oz. extra-virgin olive oil, divided Kosher salt, freshly ground pepper6 Tbsp
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.
onion, sliced ¼" thick1
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.
. soy sauce2 Tbsp. mirin1 Tbsp. unseasoned rice vinegar1 Tbsp. granulated sugar2 tsp. toasted sesame oil2 tsp. extra-virgin olive oil, divided Kosher salt, freshly ground pepper6 Tbsp
4
Remove baking sheet with gnocchi and vegetables from oven and drizzle dressing over; toss to coat.
5
Divide gnocchi and vegetables among plates and sprinkle with toasted sesame seeds. Thinly slice remaining 1 scallion on a diagonal and scatter over.
Toasted sesame seeds (for serving)
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