Sheet Pan Gnocchi with Soy Sauce and Mushrooms

 

This recipe is from Bon Appétit. I’m just a sucker for sheet pan dinners that include gnocchi! Plus, mushrooms are one of the few vegetables that the Fox actually likes. The quantities below yield 4 delicious servings. 

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, 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 

Place a rack in the middle of the oven; preheat to 400 °F. 

Slice carrots and 5 scallions on a diagonal to match length of gnocchi. Toss carrots, scallions, onion, gnocchi, mushrooms, and 4 tablespoons olive oil on a large rimmed baking sheet to coat. Season with salt and 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 garlic, soy sauce, mirin, vinegar, sugar, sesame oil, and remaining 2 tablespoons of olive oil in a small jar. Cover and shake to combine. 

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

Divide gnocchi and vegetables among plates and sprinkle with sesame seeds. Thinly slice remaining scallion on a diagonal and scatter over the dish before serving.