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Heat the olive oil in a large non-stick frying pan and cook the mushrooms over a medium-low heat for 5 mins. Add the spinach and cook for a further 3 mins, until wilted.
Meanwhile, cook the gnocchi in a large pan of salted water for 2 mins, then drain, reserving a mugful of the cooking water.
Tip the gnocchi into the frying pan with the Nando’s Lemon & Herb PERi-PERi Sauce, half the parmesan and a big splash of cooking water. Season with salt and freshly ground black pepper, then stir well until the gnocchi is coated in a glossy sauce (you can add more cooking water, if needed). Serve topped with the remaining parmesan.