Recipe Detail

Sheet Pan Gnocchi with Soy Mushrooms

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Rating : 5

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Number of Servings:


  1. 2 - medium carrots, peeled
  2. 6 - scallions, divided
  3. 1 - onion, sliced 1/4-inch thick
  4. 1 packages - 17.05 oz. shelf-stable or refrigerated potato gnocchi
  5. 14 ounces - mixed mushrooms (such as shiitake, oyster and/or trumpet) trimmed, cut into large pieces
  6. 6 tablespoons - extra-virgin olive oil, divided
  7. - kosher salt and freshly ground black pepper
  8. 1 cloves - garlic, finely grated
  9. 2 tablespoons - soy sauce
  10. 1 tablespoons - mirin
  11. 1 tablespoons - unseasoned rice vinegar
  12. 2 teaspoons - granulated sugar
  13. 2 teaspoons - toasted sesame oil
  14. - toasted sesame seeds, for serving


Step 1
Place a rack in the middle of oven; preheat oven to 400° F. Slice the peeled carrots and 5 scallions on a diagonal to match the length of gnocchi. Toss together carrots, scallions, onion, gnocchi, trimmed mushrooms and 4 Tablespoons of the extra-virgin olive oil on a large rimmed baking sheet until coated. Season with kosher salt and freshly ground black pepper and toss again.

Step 2
Roast the gnocchi and vegetables in preheated oven, stirring once or twice, until gnocchi and onion are golden and mushrooms are starting to crisp around the edges, about 30 to 35 minutes.

Step 3
Meanwhile, place grated garlic, soy sauce, mirin, unseasoned rice vinegar, sugar, toasted sesame oil and remaining 2 Tablespoons of extra-virgin olive oil in a small jar. Cover and shake to combine. Set aside.

Step 4
Remove baking sheet with gnocchi and vegetables from oven and drizzle dressing over everything; toss to coat.

Step 5
Divide gnocchi and vegetables among plates and sprinkle with toasted sesame seeds. Thinly slice remaining scallion on a diagonal and scatter over.




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