Begin by melting your butter in a sauce pan and stirring slowly. Dont let the butter boil, but keep stirring until ti turns a light brown pecan like color.
Pour brown butter through a strainer into a bowl and set aside.
Heat a sauce pan of water to a boil. Place gnocchi in sauce pan and boil until they float to the top, or for about 3-4 mins. Drain and set aside.
Saute Chinese Broccoli whole. When stems begin to tenderize, add slied mushrooms, and continue sautéing until mushrooms are soft.
Add gnocchi to pan, and toss with the broccoli and mushrooms.
Add 2-3 tablespoons of brown butter, and toss to coat.