Sheet-Pan Gnocchi with Mushrooms and Spinach

I love to cook, but sometimes I just want dinner with minimal effort.  This recipe is super easy and delicious--perfect for when you're tired from the day or just feeling lazy.  The recipe is through NYT Cooking, but I'm reprinting below in case you don't have a subscription.

1 lb mixed mushrooms (cut into pieces if large)
12-18oz shelf-stable or refrigerated potato gocchi
6 tbsp extra-virgin olive oil
4 scallions, cut into 1-in lengths
1 large shallot, thinly sliced
salt and pepper
5 oz baby spinach
2 tbsp Dijon mustard
2 tbsp prepared horseradish
1s tsp honey
1 tbsp butter or olive oil

Heat oven to 425 degrees.  On a sheet pan, toss together mushrooms, gnocchi, olive oil, scallions, shallot, salt and pepper.  Shake into an even layer and roast for 20-25 minutes, until gnocchi and mushrooms are golden and crisp.  
Add spinach and remaining oil and more salt and pepper, shake out again and roast until spinach is tender, 5-7 minutes.  
In a small bowl, stir together the mustard, horseradish and honey until combined.  Season with salt and pepper.  
Add half the sauce to the sheet pan and stir until melted and glazed. Serve with remaining sauce on the side.