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Cook gnocchi (homemade gnocchi recipe here) in salted simmering water for 2 minutes, until they float to the top. (Or cook according to package directions.)
Add oil, sliced fennel, and shallot to a skillet and saute’ over medium high heat 5 minutes until fennel is caramelized. Add in mushrooms, salt, pepper and 1 tablespoon butter, sauté 5 more minutes. Stir in spinach and transfer the mixture to another dish.
In the same pan, add butter and olive oil and fry up the gnocchi until golden, doing 2 batches if needed so as not to crowd the pan. Add the fennel mixture back into the pan with all the gnocchi, mix gently together and add a splash of wine (or drizzle of white balsamic vinegar), crumble goat cheese on top.