Heat 1 large tbs of vegan butter in a large nonstick skillet over medium heat. Add diced mushroom; cook 2 minutes. Toss to coat all mushrooms with the butter and then spread them into a single layer. Add gnocchi (bag 250gr), stir them with the mushroom then add half of the source to pan (add a bit of water if look to dense) cook 3 minute or until they are creamy, stirring constantly. Stir in salt and black pepper. Sprinkle with Grate cheese.