Heat a bit of butter or extra virgin oil in a frying pan and cook the gnocchi following the instructions on the packaging. In a non-stick pan, melt a handful of Parmigiano Reggiano until it starts to bubble. Using a bowl or a mug, remove melted cheese from pan and place directly over mold. While it’s still hot, shape into desired form using your hands. Let cool and harden. Clean the mushrooms and cut them into small pieces, then sauté them for a few minutes in a nonstick skillet with a drizzle of oil. Meanwhile, cut the mozzarella into small cubes and put it in a tall, narrow saucepan. Add the mushrooms, parsley and mix everything with a miniprimer until you get a foamy cream. Place the mousse in the baskets, add the gnocchi and some spinach leaves. Ready to serve.