Cook gnocchi in boiling water until it floats to the top, drain, rinse in cold water to prevent over cooking and set aside.

Heat butter in a large frypan over medium heat.  Add mushrooms and saute for 8-10 minutes until golden brown.  Add the gnocchi and cook a further 2-3 minutes until the gnocchi turns golden with little crispy bits.

Season with salt and pepper.  Stir through a large spoonful of pesto and fresh parsley.