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In a large skillet, warm butter over medium-low heat and cook gnocchi for 5 to 6 minutes, stirring frequently. Season with salt and pepper and stir. Remove gnocchi from the skillet.
In the same skillet, heat oil and sauté onion, garlic and mushrooms for 5 minutes or until mushrooms are golden brown. Season with salt and pepper to taste.
Return gnocchi to the skillet; then add the chopped parsley and Parmesan.
Serve with a green salad drizzled with olive oil and red wine vinegar.
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