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Cook the gnocchi according to the package instructions. They’re ready when they float to the surface. Drain and set aside in a bowl.
In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until tender and lightly browned.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until it melts into a smooth sauce. Season with salt and pepper to your liking.
Toss the cooked gnocchi into the mushroom cream sauce, ensuring every morsel is beautifully coated. Serve warm, garnished with freshly chopped parsley.