Start by boiling a large pot of salted water. Once it’s bubbling, toss in your gnocchi. You’ll typically want to cook it according to the package instructions. Fresh gnocchi will take just 2-3 minutes! As they float to the surface, they are done. Drain and set aside, but don’t forget to save a bit of that pasta water. It may come in handy!

In a large skillet, melt the unsalted butter over medium heat. Toss in your sliced mushrooms. Allow them to cook until they’re golden brown. This should take about 5-7 minutes. They should be fragrant and tender. How do you know you’ve nailed it? Those lovely golden edges!

Next, throw in the finely sliced garlic and the ground black pepper. Stir it all together. You’ll want to let this cook for another minute or so. Trust me; the aroma will have you hooked. It’s like a sneak peek of what’s to come!

At this point, pour in the low-sodium chicken stock and bring it to a simmer. Once simmering, whisk together the cornstarch and cold water until smooth, then slowly stir it into your skillet. This will thicken the sauce. It should bubble away like a gentle cauldron of yumminess. After a couple of minutes, add in the heavy whipping cream and soy sauce. Taste it. Adjust salt or pepper if needed.

Here comes the moment of truth. Stir in the grated Parmesan cheese. Watch as it melts into the creamy mixture, making it even more delectable. If the sauce seems too thick, you can add a splash of that reserved pasta water until it reaches your desired consistency.

Now, introduce the cooked gnocchi into the creamy mushroom sauce. Toss gently to ensure every piece is coated—let the gnocchi soak up all that flavor. About 2-3 minutes on the heat will help merge everything perfectly.

Transfer your heavenly dish to bowls. I like to sprinkle a bit more cheese on top, along with freshly cracked black pepper for good measure. Grab a fork and dive in. You won’t regret it!