Sheet-Pan Gnocchi With Mushrooms and Spinach

By Ali Slagle

Updated October 19, 2021

  • A black plate holds gnocchi with roasted mushrooms and spinach with a black fork.
    Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
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Total Time
35 minutes
Rating
5(7,969)
Comments
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This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it’d also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 servings

  • 1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)

  • 1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi

  • 6 tablespoons extra-virgin olive oil, plus more as needed

  • 4 scallions, cut into 1-inch lengths

  • 1 large shallot, thinly sliced

  • Kosher salt and black pepper

  • 5 ounces baby spinach (about 5 packed cups)

  • 2 tablespoons Dijon mustard

  • 2 tablespoons prepared horseradish

  • 1 teaspoon honey

  • 1 tablespoon unsalted butter

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 28 milligrams cholesterol; 438 calories; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 7 grams fiber; 716 milligrams sodium; 9 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.

  2. Step 2

    Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.

  3. Step 3

    Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

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Ratings

5 out of 5
7,969 user ratings
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Comments

Mrs. G

The shelf stable gnocchi doesn’t get boiled before going in the oven? It doesn’t seem it would soften up. Want to try this tonight but I don’t want to waste it if it needs to be cooked first in water.

Lydia

Mrs. G, The last two times I made gnocchi, I used a cast iron skillet and added olive oil. It was delicious and didn't take too much time at all. The inside of the gnocchi is soft and the outside has a lovely crunch on it. I think putting it on a sheet pan and then baking it would have the same result. Mangia!

Mark

In case anyone is wondering what happens if the recipe is followed exactly as written: The result is delicious!

Claire

So delicious. We followed the recipe exactly (aside from adding a little garlic and some crushed chili flakes) and started slow on the mixing in the sauce while taste testing along the way, but ended up using all of it. Delicious and perfect with a little lemon juice & parm on top

Paige

So delicious! I followed the recipe exactly and was very pleased. And it was so easy!

Ana

Followed the recipe... the result was delicious!

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