This quick and easy vegetarian meal comes together on one sheet pan and takes only 30 minutes from start to finish. Use whatever combination of mushrooms you prefer here – just choose ones on the meatier side, such as shiitakes, portobellos or oyster mushrooms. A drizzle of balsamic glaze adds the perfect sweet-tart finish.
Position oven racks in the top and bottom third of the oven and preheat to 450 degrees F.
Spread the gnocchi, mushrooms and red onions on a rimmed sheet pan. Drizzle with the olive oil and sprinkle with the rosemary, 1/2 teaspoon salt and some pepper. Toss well to coat everything in the oil. Pour in the stock and rotate the pan so the stock evenly covers the bottom. Roast on the bottom rack until the gnocchi are tender and most of the stock has evaporated, 15 to 17 minutes.
Remove the pan from the oven and preheat the broiler. Sprinkle the Parmesan evenly over the gnocchi and vegetables. Broil on the top rack until the gnocchi and vegetables are browned and crisp on top, 2 to 4 minutes depending on your broiler. Drizzle with the balsamic glaze before serving.
Cook’s Note
Mushroom stock deepens the mushroom flavor, but if you don’t have it, feel free to sub in low-sodium vegetable broth (to keep it vegetarian) or chicken broth.
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