In a heated frying pan, add the oil.
Then add the onions and garlic until the onions are soft and translucent.
Then add your roughly chopped tomatoes and Basil leaves.
Cook for a few minutes and let the sauce cool down.

Add to a blender and quickly pulse, you can have it as chunky or as smooth as you like.
Return to the pan, add the sliced mushrooms and let the sauce simmer away.
In another saucepan bring some water to the boil (Don’t add salt) then let your gnocchi cook using the instructions on the packet. (I usually wait until they float)
Then drain.

Heat a clean frying pan and add the butter until it starts to foam, then add the gnocchi and cook until golden.
Remove from the pan and drain on some kitchen paper.
Quickly bring the sauce to the boil and reduce until it becomes a thick consistency.

Add the gnocchi to the pan, give it a quick stir just enough to cover with the tomato sauce. Taste for seasoning, including the sugar just in case the tomatoes are to sharp.
Serve straight away in a warm bowl with the tomato and salad leaf garnish and parmesan shavings.
Note: serve straight away to keep the crunch of the Gnocchi.