About the Recipe
These sheet-pan gnocchi with mushrooms practically cook themselves. Apart from slicing the mushrooms and stirring together the sauce, there’s very little to do. The mustard and horseradish sauce packs plenty of punch, so taste as you go
Ingredients
1 lb (450 g) gnocchi
1 lb (450 g) button or cremini mushrooms, cleaned and quartered
4 scallions, cut into pieces
2 tbsp olive oil, plus more if needed
salt
pepper
2 tbsp vegan butter
Mustard & Horseradish Sauce
2 tbsp Dijon mustard
1 tbsp prepared horseradish
1 tsp maple syrup
2 tbsp olive oil
salt
pepper
Preparation
Roast the gnocchi & mushrooms
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper. Add the gnocchi, mushrooms and scallions, drizzle with olive oil and season with salt and pepper. Toss well and spread everything out in a single layer.
Roast for 20–25 minutes, until the gnocchi are golden and crisp and the mushrooms are nicely browned.
Make the sauce
Meanwhile, stir together the Dijon mustard, horseradish, maple syrup and olive oil in a small bowl. Season with salt and pepper. Taste and adjust the mustard and horseradish if needed.
Finish & serve
When the gnocchi and mushrooms are ready, add the vegan butter and half of the mustard and horseradish sauce to the hot sheet pan. Toss until everything is glossy and evenly coated.
Divide between two plates and serve with the remaining sauce on the side