Shelf-stable gnocchi are here to make your weeknights a breeze (there’s a reason recipe developer Ali Slagle’s popular sheet-pan gnocchi recipes are hits). Roasting, instead of boiling, these pre-packaged potato gnocchi turn them into tiny textural marvels: chewy on the inside with just a bit of crisp on the outside. Here, they get cooked off with a mix of meaty mushrooms (though any single type will do), carrots, and alliums. After a spin in the oven, toss everything in the sweet and tangy soy dressing, which will bring a touch of brightness to a deeply savory dish.
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