Pasta: Gnocchi Mushrooms Spinach on Sheet-Pan
by Lishka DeVoss

YIELD 2 servings

INGREDIENTS

BOWL (tossed together):
1/2 pound mixed mushrooms, trimmed and quartered (e.g. shiitake, oyster, maitake or cremini — if large, cut into 1-inch pieces)
8 ounces shelf-stable or refrigerated potato gnocchi
2 tbsp extra-virgin olive oil, plus more if needed
2–3 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper

INDIVIDUALLY (ready to use):
3 ounces baby spinach (about 3 packed cups)
1 tbsp olive oil, plus more if needed
1/2 tbsp unsalted butter

PREP (stirred together):
1 tbsp Dijon mustard
1 tbsp prepared horseradish
1/2 tsp honey

PREPARATION

1. Heat oven to 425ºF.

2. On a sheet-pan, spread BOWL into an even layer and roast without stirring until gnocchi and mushrooms are golden and crisp — 20 to 25 minutes.

3. Add spinach and olive oil to the sheet-pan, season with more salt and pepper, and toss to combine into an even layer; return to oven and roast until spinach is tender — 5 to 7 minutes.

4. Pull sheet-pan from oven, add butter and half PREP — stir until melted and glazy. Use remaining sauce for serving on the side.

Updated 2024-09-09

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