Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 8 ounces of sliced baby bella mushrooms and sauté for about 5-7 minutes until golden brown.

Stir in 3 cloves of minced garlic and cook for an additional minute until fragrant.

Lower the heat to medium-low and pour in 1 cup of heavy cream and ½ cup of chicken broth. Add ¾ cup of Parmesan cheese, stirring until melted.

Bring a large pot of salted water to a boil. Add 1 package of gnocchi and cook according to package instructions, usually 2-3 minutes, until they float.

Add the drained gnocchi to the skillet with the sauce and gently toss until coated.

Season with salt and pepper to taste, serve immediately, and garnish with extra Parmesan if desired.