Lay mushrooms in a single layer on a sheet pan. Drizzle generously with olive oil and sprinkle with a generous pinch of salt.
Roast for 8-10 minutes, until bottoms are brown, flip and roast until golden brown approx another 8-10 min. Remove from the oven and place on the side.
Creamy Mushroom Gnocchi
Fill a pot with salted water large enough to boil the gnocchi. Bring to a boil, but don't drop the gnocchi just yet they only take a few minutes to cook.
In a pan over medium-low heat melt the butter. Once the butter has melted toss in the sage and cook for 1-2 minutes before adding in the garlic, and shallots. Cook for 3-5 minutes until soft and fragrant, but not brown.
Add in the mushrooms and cook for another 4-6 minutes until mushrooms are brown, trying not to over mix (it helps with the browning).
Add in flour and mix to combine (this might look and seem weird). Cook for another 3 minutes. Add in the broth and dried mushroom powder. Mix thoroughly incorporating the cooked flour into the broth. Cook until broth has thickened approx 2-3 minutes.
Drop the gnocchi and cook until they float. Depending on the brand and if they are fresh or not this may take 2-3 minutes. Reserve 1/4 cup of the water.
Add in the heavy cream and Parmesan cheese to the sauce, mix to combine. Drop the cooked gnocchi in the sauce and simmer for a minute. If the sauce is too thick add a little bit of the reserved gnocchi water. Top with crispy roasted mushrooms, a few leaves of sage and serve immediately.
Notes
Quantity for the roasted mushrooms is up to you. Roast as much or as little as you would like to top your bowl with.