Prepare the Mushrooms:
Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 5-7 minutes until golden brown. Add minced garlic and butter, and cook for an additional 1-2 minutes. Season with salt and pepper to taste. Set aside.

Cook the Gnocchi:
In a large pot of salted boiling water, cook gnocchi according to the package instructions until they float to the surface (about 2-3 minutes). Drain and set aside.

Make the Parmesan Cream Sauce:
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until smooth. Season with salt, pepper, and a pinch of nutmeg (optional).

Combine and Serve:
Add the cooked gnocchi and sautéed mushrooms to the saucepan. Toss gently to coat everything in the creamy sauce. Cook over low heat for 2-3 minutes to heat through. Serve with a sprinkle of fresh parsley.