Begin by cooking the gnocchi according to the package instructions, about 2-3 minutes until they float. Drain and keep warm.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown.

Sprinkle in a teaspoon of fresh thyme and cook for an additional minute until fragrant.

Pour in 1 cup of heavy cream, stir, and simmer for 3-4 minutes until thickened.

Stir in 1 cup of grated Parmesan cheese until melted and smooth.

Fold in the cooked gnocchi, cooking for an additional 1-2 minutes to absorb flavors.

Serve in bowls and garnish with freshly chopped parsley.