Mixed Mushroom Sheet Pan Gnocchi

Whenever I’m planning a meatless meal, mushrooms are one of the first ingredients I turn to (and I’m not alone). They’re so inherently meaty and flavorful that it doesn’t take much to transform them into a satisfying main. Here, they’re tossed on a sheet tray with potato gnocchi, chopped shallots, olive oil, salt, and pepper, then roasted in a hot oven until crispy and tender.

If the thought of roasting gnocchi is giving you pause, I encourage you to forget about boiling and give it a try. (We’ve converted many Kitchn readers with this recipe). The gnocchi gets perfectly plump and lightly crispy — and because it mingles with the mushrooms as it roasts, you only have one dish to clean.

There are nights when the thought of getting dinner on the table is completely daunting. In those moments, let this recipe save you. If you can open a package of store-bought gnocchi, slice some mushrooms, and chop a couple of shallots, you can make this meal. You can even buy the mushrooms pre-sliced for even quicker prep. Let everything roast together in the oven for 20 minutes, and before you know it you’ll have a hearty dinner that’s so fast and easy, it’s sure to become a repeat favorite.