Melt 2 tablespoons of butter in a skillet over medium heat. Add the minced onion and sauté for 5–6 minutes until translucent. Stir in the minced garlic and cook for an additional minute. Add the sliced mushrooms and cook for 7-8 minutes until they are soft.
Pour in the heavy cream and season with salt, ground pepper, and dried thyme. Stir to combine, and let it simmer for 5-7 minutes to enhance the flavors. Remove the skillet from heat and mix in 1/2 cup of grated parmesan cheese. Set the sauce aside.
Boil the gnocchi in batches in a large saucepan of boiling water for 2-3 minutes. Once they float to the surface, they're done. Use a slotted spoon to remove them from the water, and keep the water for the next batch.
Finally, reheat the mushroom sauce for one or two minutes and mix in the gnocchi. Coat to toss.
Serve hot with fresh parsley and more parmesan cheese.
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