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
$13 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.
Recipe notes
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