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Heat butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
Stir in mushrooms and cook for an additional 5 minutes or until mushrooms are tender.
Add white wine and simmer until it has almost evaporated.
Mix chicken broth with the cornstarch. Add chicken broth, cream, and thyme to the pan with the mushrooms. Simmer for 5 minutes or until reduced by half and slightly thickened.
While sauce is simmering, cook gnocchi according to package directions. Drain well but do not rinse.
Add parmesan cheese to the sauce stir. Add gnocchi and simmer 1 minute. Remove from heat and rest 2-3 minutes before serving.
Garnish with parsley and additional parmesan cheese if desired.