Mixed Mushroom Sheet Pan Gnocchi

updated Feb 19, 2020
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Mixed Mushroom Sheet Pan Gnocchi

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Serves4

Prep5 minutes to 10 minutes

Cook15 minutes to 20 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

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.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

A Satisfying Meatless Meal in Under 30 Minutes

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.

Mixed Mushroom Sheet Pan Gnocchi

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    mixed wild mushrooms

  • 2

    medium shallots

  • 1 pound

    fresh, shelf-stable, or frozen potato gnocchi

  • 3 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

  2. Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.