Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes. In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. Add half of the mushrooms ...

Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted. Meanwhile, mix the gnocchi with the paprika until well coated.

They should smell lovely and toasty. To finish the gnocchi, put the mushrooms back in the pan over a medium heat and add 100ml sherry. Let it bubble for a minute, then add salt, black pepper and ...

Sauteeing the gnocchi gives a depth of savory flavor. Tomatoes, mushrooms, and spinach add a fresh taste to the dish.