Begin by bringing a large pot of salted water to a gentle boil over medium-high heat. Once boiling, add the gnocchi and cook according to package instructions, usually 2-3 minutes until they float. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and minced garlic, cooking for 5-6 minutes until golden brown. Season with salt and pepper, then set aside.

In the same skillet, reduce heat to medium-low and add 1 cup of chicken broth, 1 cup of heavy cream, and 2 tablespoons of all-purpose flour. Whisk until smooth and simmer gently for 3-4 minutes until thickened.

Add the cooked gnocchi to the creamy sauce, stirring to coat. Mix in ½ cup of grated Parmesan cheese until melted and combined.

Fold in the sautéed mushrooms, adjust seasoning if needed, and serve immediately, garnished with chopped parsley.