Sheet-Pan Gnocchi With Soy-Dressed Mushrooms

Ingredients

• 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, and/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)

Steps

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.
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.
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.
4. Remove baking sheet with gnocchi and vegetables from oven and drizzle dressing over; toss to coat.
5. Divide gnocchi and vegetables among plates and sprinkle with toasted sesame seeds. Thinly slice remaining 1 scallion on a diagonal and scatter over.