1
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until they begin to brown, about 5-7 minutes.
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2
Stir in the broth and heavy cream and bring to a simmer. Allow the sauce to thicken slightly, then mix in the grated Parmesan cheese until melted and smooth.
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3
Add the cooked gnocchi to the mushroom sauce, tossing to coat. Season with salt and pepper to taste. Serve garnished with chopped parsley.
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