In a large skillet over medium heat, combine 1.5 cups of vegetable broth, 3/4 cup of heavy cream, and 1 teaspoon of fresh thyme. Stir well and bring to a gentle simmer. Cook for about 5-10 minutes.

Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Stir this mixture into the simmering sauce and keep stirring until thickened over 2-3 minutes.

Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually around 2-3 minutes until they float. Drain and set aside.

Remove thyme sprigs from sauce and stir in 1/4 cup of grated Parmesan cheese until melted. Fold the cooked gnocchi into the sauce.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with additional Parmesan and pepper.