Boil the gnocchi

• Bring a saucepan of salted water to a boil.
• Cook the gnocchi until they float, then drain, reserving a little cooking water.

Sear the mushrooms

• Heat the olive oil in a frying pan over medium-high heat.
• Add the mushrooms and cook until golden and their moisture has evaporated.
• Season with salt and pepper.

Build the sauce

• Lower the heat, add the butter, shallot, garlic and sage.
• Cook until fragrant and the shallot is soft.
• Pour in the cream and simmer gently until slightly thickened.

Combine and serve

• Add the drained gnocchi to the pan and toss to coat, loosening with a splash of cooking water if needed.
• Stir in the parmesan and adjust the seasoning.
• Serve hot with extra sage and parmesan.