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.