Sheet-Pan Gnocchi with Mushrooms and Spinach

cooking.nytimes.com

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)

1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi

6 tablespoons extra-virgin olive oil, plus more as needed

4 scallions, cut into 1-inch lengths

1 large shallot, thinly sliced

Kosher salt and black pepper

5 ounces baby spinach (about 5 packed cups)

2 tablespoons Dijon mustard

2 tablespoons prepared horseradish

1 teaspoon honey

1 tablespoon unsalted butter

Directions at cooking.nytimes.com

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