Crispy Gnocchi with Roasted Mushrooms and Spinach

1. Preheat the oven

Preheat the oven to 425 degrees. This high temperature will help caramelize the mushrooms and crisp up the gnocchi, creating a delightful texture.

2. Prepare the mushroom and gnocchi mixture

In a large mixing bowl, toss the trimmed and quartered mushrooms, gnocchi, 5 tablespoons of olive oil, scallions, and the thinly sliced shallot together. Season generously with kosher salt and black pepper, ensuring every piece is well-coated. Spread this mixture out in an even layer on a large sheet pan.

3. Roast the mixture

Place the sheet pan in the preheated oven and roast the mixture for 20 to 25 minutes without stirring. The high heat will caramelize the mushrooms and crisp the gnocchi, giving them a golden, crunchy exterior while keeping the interior soft and tender.

4. Add spinach and roast

After the initial roasting, add the baby spinach and drizzle with the remaining 1 tablespoon of olive oil. Season with a bit more salt and pepper, then stir to combine everything evenly. Spread it out again in a single layer and return the pan to the oven for an additional 5 to 7 minutes, just until the spinach has wilted and become tender.

5. Prepare the sauce

While the spinach is roasting, prepare the sauce. In a small bowl, mix together the Dijon mustard, prepared horseradish, and honey. Season with a pinch of salt and pepper to balance the flavors.

6. Combine and serve

Once the spinach is tender, remove the sheet pan from the oven. Add the butter and half of the prepared sauce directly to the pan. Stir everything together until the butter has melted and coated the gnocchi and vegetables in a glossy glaze. Serve the crispy gnocchi and roasted mushrooms with the remaining sauce on the side. Enjoy the medley of textures and flavors, from the crispy gnocchi to the tender spinach and the tangy, slightly spicy sauce.