Cook the gnocchi according to the package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 3-4 minutes.

Add the mushrooms to the skillet and cook until they have released their juice and started to brown, about 5-7 minutes.

Stir in the heavy cream and vegetable broth, bringing the mixture to a simmer.

Add the Parmesan cheese and stir until the cheese has melted and the sauce is creamy. Season with salt and black pepper to taste.

Add the cooked gnocchi to the skillet, gently tossing to coat the gnocchi in the creamy mushroom sauce.

Serve the gnocchi with a sprinkle of fresh parsley on top as garnish.