In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add chopped mushrooms and sauté for 5-7 minutes until golden brown.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant. Pour in 1 cup of vegetable broth and 1 cup of heavy cream, adding 2 teaspoons of fresh thyme.

Bring the mixture to a gentle simmer for 5-10 minutes to meld the flavors.

In a small bowl, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly stir this into the simmering sauce, cooking for an additional 2-3 minutes to thicken.

In a separate pot, bring water to a boil with a pinch of salt. Add 1 pound of gnocchi and cook for 2-4 minutes, until they float. Drain and set aside, saving some pasta water.

Remove thyme sprigs from the sauce and stir in ½ cup of grated Parmesan cheese until melted. Add the gnocchi and gently fold to combine. Adjust the sauce consistency with reserved pasta water or broth if needed.

Serve immediately in bowls, garnished with extra Parmesan and black pepper.