1. Bring a large pot of salted water to a boil. While waiting, prepare the mushroom sauce.
2. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
3. Add the chopped shallots and sauté for about 2 minutes, until fragrant and translucent. This step always reminds me of the way Mama Lu would coax flavor slowly from simple onions, never rushing.
4. Stir in the garlic and cook for another 30 seconds, careful not to let it burn.
5. Add the sliced mushrooms, spreading them evenly in the pan. Let them cook undisturbed for 3-4 minutes to develop a golden sear, then stir and cook for another 2 minutes until tender and fragrant.
6. Pour in the white wine (or broth). Let it simmer and reduce by half, about 3 minutes, scraping up any browned bits from the pan — that’s where the magic lives.
7. Lower the heat and stir in the heavy cream, thyme, salt, and pepper. Let the sauce gently bubble for 5 minutes, thickening slightly.
8. Meanwhile, add the gnocchi to the boiling water. Fresh gnocchi will float to the surface when done, usually in 2-3 minutes. Use a slotted spoon to transfer them directly to the skillet with the sauce.
9. Toss the gnocchi gently in the sauce to coat evenly. Sprinkle in the Parmesan cheese and stir until melted and silky.
10. Adjust seasoning with salt, pepper, and if you like, a pinch of red pepper flakes for warmth. Finish with a sprinkle of fresh parsley right before serving.

One of my favorite parts about this dish is how the sauce clings to the gnocchi, just like the blackberry jam Mama Lu would spread thick on warm biscuits, making every bite a little celebration.