Creamy Truffle Mushroom Gnocchi

Bring a large pot of water to boil and cook gnocchi according to package directions. Reserve 1/2 cup pasta water and set aside.
Add butter to a medium-sized frying pan over medium heat. Once melted, add onion, garlic and salt and pepper. Cook until onion is softened, about 3-4 minutes.
Add the mushrooms and cook down until mushrooms are soft and tender, about 5-6 minutes, stir occasionally.
Pour in the white wine to deglaze, stir and cook until almost evaporated.
Stir in the cream and fresh thyme, simmer for 3-4 minutes.
Add in 1/4 cup pasta water, truffle sauce and shredded parmesan cheese. Stir to combine and cook for about 1-2 minutes. Taste and adjust seasoning with more salt and pepper. If the sauce is too thick, add more pasta water to create a sauce consistency to your liking.
Serve topped with more fresh thyme, shredded parmesan cheese and ground pepper.