Sheet-Pan Gnocchi With Mushrooms and Spinach

By Ali Slagle

Updated Oct. 19, 2021

Sheet-Pan Gnocchi With Mushrooms and Spinach
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
5(7,709)
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.

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Ingredients

Yield:4 servings
  • 1pound 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
  • 6tablespoons extra-virgin olive oil, plus more as needed
  • 4scallions, cut into 1-inch lengths
  • 1large shallot, thinly sliced
  • Kosher salt and black pepper
  • 5ounces baby spinach (about 5 packed cups)
  • 2tablespoons Dijon mustard
  • 2tablespoons prepared horseradish
  • 1teaspoon honey
  • 1tablespoon unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

438 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 9 grams protein; 716 milligrams sodium

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
7,709 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!

Theo By-The-Sea

Gnocchi absolutely does not need to be boiled first. See and try Ali’s Crispy Gnocchi With Burst TomToes and Mozzarella - another winner from the awsome Ms. Slagle!

Andromeda

I subbed ginger for horseradish both for personal preference and because it’s what was in the fridge. Delicious!

Benita

I added a can of Roman beans to add more protein. I’d never had them before, but they added color. I had almost no Dijon so added grainy mustard. Mixing on a sheet pan is not my favorite method, but it worked ok. Some of the spinach didn’t get oil and plastered the bottom of the pan. That’s an easy cleanup so I just lost a few leaves. I liked the taste. I used mini gnocchi, potato but no wheat flour. Works like a charm.

Libby C.

Gnocchi was tough and overcooked (should have made it in a skillet) but I liked the flavors and ate the mushrooms and spinach.

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