Bring a large pot of salted water to a rolling boil. Add potato gnocchi and cook until they float to the surface; about 2-3 minutes. Drain and set aside.

In a large skillet over medium heat, melt the olive oil and unsalted butter together. Add the sliced cremini mushrooms and cook, stirring occasionally, for about 5-7 minutes until browned and tender.

Stir in the minced garlic and chopped thyme, cooking for 1-2 minutes until fragrant. Season generously with salt and freshly ground black pepper.

Pour the heavy cream into the skillet, then reduce the heat to low. Allow the sauce to simmer for about 5 minutes, stirring gently until it thickens slightly.

Once the cream has thickened, stir in the grated Parmesan cheese until it melts fully into the sauce, creating a smooth and luxurious texture.

Gently add the cooked gnocchi to the skillet, folding them into the creamy sauce until evenly coated.

Let it warm for an additional 2 minutes, stirring occasionally. Taste and adjust seasoning as needed.

Sprinkle with freshly chopped parsley before serving to add a vibrant touch of color and flavor.