Venetian Mushroom Gnocchi

Method

1. Boil a large pot of salted water. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
3. Add mixed wild mushrooms and cherry tomatoes. Cook for 5-7 minutes until mushrooms release their moisture and tomatoes soften.
4. Stir in fresh thyme and season with salt and pepper. Toss the cooked gnocchi into the skillet and mix well to coat in the sauce.
5. Serve immediately, optionally with a sprinkle of Parmigiano-Reggiano.