Heat butter and oil in a large, wide, non-stick frying pan over medium heat until butter starts to foam. Add mushroom and cook, stirring, for 4 minutes or until softened. Add garlic and thyme and cook for a further 2 minutes or until fragrant. Season.
Add wine, bring to the boil and boil for 2 minutes or until reduced by half. Add cream and stock, bring to the boil, then add gnocchi, stirring to combine. Bring to the boil, reduce heat to low, partially cover and simmer, stirring occasionally, for 7 minutes or until gnocchi is soft.
Remove pan from heat and stir through cheeses and spinach. Garnish with parsley and extra thyme. Season and serve.
