To prepare the ingredients, finely chop the brown onion, parsley and bacon. Peel and crush the garlic. Halve the button mushrooms and grate the parmesan cheese.
Bring a large saucepan of salted water to a boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 mins). Drain really well. Transfer to a plate and pat dry with a paper towel to absorb any remaining water. Set aside.
Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 mins or until they are golden brown. Remove the pan from the heat and set the gnocchi aside. Return the pan to the heat and add the remaining oil to brown the onion and cook for 3 mins, or until soft. Add the garlic and cook for another minute or until fragrant. Add the bacon and button mushrooms and cook for 5-7 mins or until the mushrooms are softened and the bacon is golden. Add white wine and cook for a further 2 mins, or until reduced slightly. Stir through the baby spinach until wilted.
Return the gnocchi to the pan with half of the parsley and half of the finely grated Parmesan cheese. Cook, stirring until heated through.
To serve, divide the gnocchi between bowls. Season with salt and pepper, a drizzle of olive oil and garnish with the remaining parsley and grated parmesan cheese.
Servings 4