Gnocchi with Talapia in White Wine, Mushroom, and Roasted Red Bell Pepper

OK, here's a quick narrative of how to make this dish. There is no recipe, just some guidelines.
I sauteed the fresh frozen talapia for 4 minutes a side on medium-ish in EVOO with kosher, cracked, and squeeze of lemon; then set it aside.
Into my already boiling water, I dumped premade gnocchi. After 5 minutes, I drained and set it aside after a cooling rinse.
Then I sauteed mushrooms in olive oil, white wine, cracked, and kosher. After the mushrooms were cooked, I sliced and added in 1 red bell that was from the olive bar at Tom Thumb - roasted and in olive oil.
Next, I added a little more kosher, cracked, fresh Italian parsley, and diced romas, tossed quickly and removed from heat.
Following that, I took out a big as pan, put it on medium, threw in the gnocchi and drizzled with EVOO and sauteed those suckers until they were warm again and not as doughy, threw on the mushroom sauce, then diced the fish and added it in... toss toss toss.
To plate, I garnished with crumbled feta, Parmesan, and some fresh Italian parsley and cracked for looks.
This is a totally made up dish.
After scarfing it down we concluded that I should have added toasted pine nuts and a lemon wheel into the mix.
I think some crushed red pepper in the sauce after the mushrooms would have been spot on!
Enjoy!