Cook gnocchi following packet directions. Drain well. Heat butter and 2 tablespoons of oil in a large non stick frypan. Fry gnocchi in batches for 4 minutes or until golden. Set aside and keep warm.
Heat remaining oil in another frypan. Add onion and mushrooms, cook for 2-3 minutes, stirring continuously. Stir in Leggo’s Pasta Sauce and baby spinach leaves, heat through for 2-3 minutes.
Spoon the sauce onto serving plates. Serve the gnocchi piled in the centre of the sauce and garnish with parsley leaves.