In a medium saucepan over medium heat, combine 1 cup of vegetable broth, 1 cup of heavy cream, and a handful of fresh thyme sprigs. Bring to a gentle simmer for 5-10 minutes, stirring occasionally until slightly thickened.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Whisk until smooth and gradually add to the simmering sauce while stirring continuously.

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 keep warm.

In the same saucepan, add 2 cups of sliced mushrooms to the thickened creamy sauce. Sauté for about 5 minutes until the mushrooms soften and release their moisture. Remove thyme sprigs.

Reduce heat to low and stir in ½ cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.

Gently fold the cooked gnocchi into the sauce, allowing them to coat in the mixture. Cook on low heat for an additional minute.

Serve the gnocchi in creamy mushroom sauce garnished with additional Parmesan and black pepper, alongside crusty bread or fresh salad.