Step 1

Put the oil and the mushrooms in a large (12-inch) nonstick skillet over medium-high heat.

Step 2

Cook undisturbed until the mushrooms begin to release their liquid, then add 1/2 teaspoon salt and black pepper to taste, stirring the mushrooms around the pan. Continue cooking until they're softened and begin to take on some color, about 5 minutes.

Step 3

Stir in the shallot, garlic and thyme and cook for a minute or until the garlic is fragrant.

Step 4

Add the gnocchi and fry for one minute, stirring to coat with the oil.

Step 5

Add the wine, stock or water to the pan and let it bubble for 15 seconds. Pour in the cream and bring to a simmer. Lower the heat to medium, cover and cook 5 minutes.

Step 6

Remove from the heat and add the cheeses and parsley. Taste for seasoning and add more salt and pepper to taste. Serve hot.