In a medium saucepan over medium heat, combine 2 cups of chicken or vegetable broth, 1 cup of heavy cream, and a handful of fresh thyme. Stir gently and bring to a simmer for about 5-10 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add to your simmering sauce, stirring continuously until it thickens, about 2-3 minutes.

In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 8 ounces of sliced mushrooms, stirring for about 5-7 minutes until golden brown.

Remove the thyme sprigs from the sauce and stir in ½ cup of grated Parmesan cheese. Mix until melted, then fold in the cooked gnocchi.

Taste the sauce and add salt and pepper to your preference. If too thick, add a splash of broth.

Serve in bowls, garnished with additional Parmesan cheese and black pepper.