Cook the gnocchi according to package instructions until they float to the top of the boiling water, then drain.

Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until they begin to brown, about 5-7 minutes.

Add minced garlic, Italian seasoning, and onion powder to the skillet and cook for another minute. Pour in the white wine and let it simmer until the liquid is reduced by half.

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.

Add the cooked gnocchi to the mushroom sauce, tossing to coat. Season with salt and pepper to taste. Serve garnished with chopped parsley.