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2 medium carrots, peeled

6 scallions, divided

1 onion, sliced ¼" thick

1 17.5-oz package shelf-stable or refrigerated potato gnocchi

14 oz mixed mushrooms (such as shiitake, oyster, and/or trumpet), trimmed, cut into large pieces

6 Tbsp extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

1 garlic clove, finely grated

2 Tbsp soy sauce

1 Tbsp mirin

1 Tbsp unseasoned rice vinegar

2 tsp granulated sugar

2 tsp toasted sesame oil

Toasted sesame seeds (for serving)

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1. Place a rack in middle of oven; preheat to 400°. Slice carrots and 5 scallions on a diagonal to match length of gnocchi. Toss carrots, scallions, onion, gnocchi, mushrooms, and 4 Tbsp olive oil on a large rimmed baking sheet to coat. Season with kosher salt and freshly ground black pepper and toss again.

2. Roast gnocchi and vegetables, stirring once or twice, until gnocchi and onion are golden and mushrooms are starting to crisp around the edges, 30–35 minutes.

3. Meanwhile, place garlic, soy sauce, mirin, rice vinegar, sugar, sesame oil, and remaining 2 Tbsp olive oil in a small jar. Cover and shake to combine.

4. Remove baking sheet with gnocchi and vegetables from oven and drizzle dressing over; toss to coat.

5. Divide gnocchi and vegetables among plates and sprinkle with toasted sesame seeds. Thinly slice remaining 1 scallion on a diagonal and scatter over.

Note: Dish is vegan if using vegan gnocchi.

Tags: bonappetit, bon-appetit, bon appetit, dairy-free, dinner, easy, gnocchi, main, mushroom, one-pot, quick, sheet-pan-dinner, side, veg, vegan, vegetarian, weeknight-meal