Heat 2 tablespoons oil in nonstick skillet over medium-high heat.
Saute mushrooms and onion until tender, about 7 minutes.
Stir in broth, milk, butter, garlic, and flour. Bring to a boil then reduce to simmer and allow to cook for 8-10 minutes.
Stir in spinach and cook for 2 minutes. Salt and pepper to taste. Remove from heat.
Use paper towel to pat dry thawed gnocchi.
In non-stick skillet heat 3-4 tablespoons avocado oil over high heat.
Add gnocchi and spread out in an even layer.
Let gnocchi fry for 4-5 minutes or until golden brown. Flip the gnocchi over and continue to cook for another 4-5 minutes or until crisp. I like mine extra crispy so I cook them a little longer on each side.
Remove gnocchi from pan. Return skillet to stove and bring sauce to a boil and then turn the heat off. Toss gnocchi with sauce to coat and serve immediately.
Alexia and I had a good laugh over trying to get a suitable picture for this post. To be honest, the sauce does not look very appealing, but we promise it is delicious!