Serves 3
1lb mixed mushrooms (e.g. cremini, shiitake, oyster), trimmed and quartered
1 package of potato gnoochi
6 tbsp olive oil, plus more if needed
4 green onions, cut into 1 inch lengths
1 large shallot, thinly sliced
Kosher salt
black pepper
5 oz baby spinach (about 5 packed cups)
2 tbsp dijon mustard
2 tbsp prepared horseradish
1 tsp honey
1 tbsp butter
Heat oven to 425. On a sheet pan, toss together mushrooms, gnoochi, 5 tbsp olive oil, green onions, shallots and salt and pepper. Shake into a single layer and roast without stirring until gnoochi and mushrooms are golden and crispy - about 20 to 25 minutes.
Add spinach and remaining tablespoon of oil, season with salt and pepper, stir to combine. Spread in an even layer, then return to oven to roast until spinach is tender (another 5-7 minutes).
In a small bowl, stir together mustard, horseradish and honey until combined. Season with salt and pepper.
Add butter and half the sauce to sheet pan, stirring until melted and glazed. Eat, adding remaining sauce to servings.