Recipe scouts

I love it when one of you sends me a recipe you've tried and liked and think is something I should have a go at. Two weeks ago, Dylan and Moriah texted me a "very good" recipe for sheet-pan gnocchi with mushrooms, complete with notes about the kinds of mushrooms they used and what changes they made to the sauce. This is one we obviously had to try because (1) we love sheet-pan dinners, (2) we, especially Mom, love gnocchi, and (3) most of us love mushrooms. 

 

You know you've got a winner when Brad takes one bite and says "you're gonna want to take a picture of this one" and then asks how hard it was to make. The answer is, not hard at all once the mushrooms are chopped, which is the inherent beauty of a sheet-pan dinner. Given the ease and great flavor, this one gets bolded in the recipe index straight away.

Sheet-Pan Gnocchi with Mushrooms and Spinach

Adapted from Ali Slagle via NYT Cooking (updated Oct. 19, 2021)

Time: ~50 minutes

The original recipe calls for a pound of mushrooms, but the mushrooms shrink a lot in the oven so 1½ pounds is better. The original recipe also calls for the sauce in step 8 to be made by combining 2 tablespoons of Dijon mustard, 2 tablespoons of prepared horseradish, and 1 teaspoon of honey, with half of that being added to the sheet pan and half served at the table. We don't keep horseradish around, and it divides opinion anyway, so I substituted some grated fresh ginger for some of the same bite as the horseradish, and used only half the mustard so we'd use whatever sauce we had in the dish rather than keeping some to serve on the side. I also doubled the butter.
 

680 grams (1½ pounds) mixed mushrooms of your choice, including whatever bougie ones you can afford
4 scallions
1 large shallot
1 (16- to 18-ounce) package shelf-stable gnocchi, such as DeCecco Potato Gnocchi no. 401 or DeCecco Gluten-Free Potato Gnocchi
7 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
140 grams (5 ounces) baby spinach
15 grams (1 tablespoon) Dijon mustard
1 teaspoon (7 grams) honey
1 teaspoon grated fresh ginger
28 grams (2 tablespoons) dairy or vegan butter

    1. Place a rack in the center of the oven; heat to 425 degrees. Pam-spray an 18-by-13 inch (half-sheet) baking pan.
    2. Rinse, stem, and chop the mushrooms into quarters (or 1-inch pieces if large).
    3. Cut the scallions into 1-inch lengths.
    4. Peel the shallot, cut it in half lengthwise, then slice it crosswise into thin half-moons.
    5. Place the mushrooms, scallion, and shallot in a large bowl. Add the gnocchi. Toss with 75 grams (6 tablespoons) oil. Season generously with salt and pepper, then toss again.
    6. Scrape everything in the bowl onto the prepared sheet pan and spread into an even layer. Roast, without stirring, until the gnocchi and mushrooms are golden and crisp, about 20 minutes if your oven is actually the right temperature.
    7. Remove from the oven. Dump the spinach on top. Drizzle with the remaining 1 tablespoon (13 grams) of oil. Season with salt and pepper and stir to combine. Spread in an even layer. Roast until the spinach is tender, about 5 minutes.
    8. Meanwhile, stir the mustard, honey, and ginger together in a small pinch bowl.
    9. Remove from the oven. Add the butter and sauce, and stir everything together until the butter is melted and the gnocchi and veggies are glazed. Serve promptly Serves 3 to 4.