Heat the olive oil in a large skillet over medium-high heat.
Add the mushrooms, trying to arrange them in a single layer (if you have a smaller skillet that doesn't fit all the mushrooms, cook them in batches). Cook the mushrooms, WITHOUT stirring, allowing the mushrooms to caramelize, for approx 8 minutes.
Stir the mushrooms and now season them with salt, pepper, and a pinch of cayenne pepper.
Stir in the shallots and cook them for a minute.
Now stir in the garlic and fresh sage and cook for an additional minute.
Pour in the wine, and simmer until the wine is reduced by half, approx 10-15 minutes.
While the mushrooms are simmering, bring a large pot of salted water to a boil.
Cook the gnocchi according to the package directions.
Once the wine is reduced by half, add the cream. Simmer until the sauce slightly thickens, about 5 minutes.....or longer if you prefer a thicker sauce.
Taste the sauce for salt and pepper, adding more if need be.
When the gnocchi are finished, you can either add them directly into the sauce or divide them up on a couple of plates. Pour your mushroom sauce over the gnocchi and garnish with parmesan cheese and parsley.
