Step 1

Place a rack in middle of oven; preheat to 400°. Slice 2 medium carrots, peeled, and 5 scallions on a diagonal to match length of gnocchi. Toss carrots, scallions, 1 onion, sliced ¼" thick, one 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, and 4 Tbsp. extra-virgin olive oil on a large rimmed baking sheet to coat. Season with kosher salt and freshly ground black pepper and toss again.

Step 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.

Step 3

Meanwhile, place 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, and remaining 2 Tbsp. extra-virgin olive oil in a small jar. Cover and shake to combine.

Step 4

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

Step 5

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