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Gnocchi with Fennel, Spinach and Mushrooms

Ingredients

• 1 pound uncooked potato gnocchi (homemade or store-bought)
• 1–2 tablespoons olive oil
• 1 large fennel bulb, thinly sliced length wise (about 2 cups or 8 ounces)
• 1 medium shallot, about 1/2 cup, chopped
• 3/4 pound mushrooms, sliced (a variety is nice here)
• 2 tablespoons butter
• 3 ounces spinach, julienne sliced
• splash of wine or drizzle of white balsamic vinegar
• 3–5 ounces goat cheese
• 1/2–3/4 teaspoon salt (adjust to your taste)
• pepper to taste

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