Mince the shallot and thinly slice garlic.
Bring a large pot of water to a boil for the gnocchi.
Place the pre-sliced baby bella mushrooms on a cutting board and roughly chop them into small pieces. Alternatively, chop them in a food processor.
Grate the parmesan cheese using a box grater or a microplane.
Heat butter over medium heat in a nonstick pan and add the minced shallots.
Add a large pinch of salt and continue to stir the shallots so that they sweat and don't brown.
Once translucent, add the sliced garlic and sauté until garlic has softened.
Add all of the chopped mushrooms and allow them to sit on medium-high heat for about 2 minutes.
Stir and allow to sit again for about 2 minutes. Repeat this process until all of the mushrooms have cooked down and shrunk by nearly half.
Add heavy cream and parmesan and stir to combine.
Simmer on low heat to thicken.
If you haven't already, boil the gnocchi according to package instructions, or until they float.
Drain and add to the mushroom sauce.
Toss to combine.
Season and serve hot and garnish with more cheese if desired.