Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, about 2-3 minutes until they float. Drain and set aside.

In a large skillet, melt butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until golden brown. Stir in minced garlic and cook for an additional minute.

Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened. Gradually add Parmesan cheese, stirring until melted and creamy.

Fold the cooked gnocchi into the sauce, stirring gently for 1-2 minutes over low heat. Adjust the consistency with pasta water if needed.

Season with salt and black pepper to taste. Transfer to a serving platter and garnish with extra Parmesan or herbs if desired.