Heat oil in a large, non-stick skillet (one that has a lid) over moderate heat. Add onion and garlic, seasoning with salt and pepper and sauté until the veggies start to soften. Add beef and cook, breaking it up with a spoon or spatula, until evenly browned. Drain any excess fat from the pan.

Add mushrooms and season again with salt and pepper. Cook the mushrooms, stirring occasionally, until they have melted down a bit. Add tomato paste, Worcestershire and thyme and stir to combine. Let this mixture cook for a minute or two and add the beef broth. Bring the liquid to a boil, cover the pan, reduce the heat to low and allow to simmer while you cook the gnocchi.

Bring salted water to a boil in a medium saucepan. Cook gnocchi according to package directions and drain. Put gnocchi back in the pot and stir in a little of the mushroom-beef sauce to keep the gnocchi from sticking. You can also add a little olive oil if you wish. Taste the sauce and add more seasoning if necessary. If it isn’t thick enough for your liking, bring it to a boil, uncovered, until the amount of liquid reduces a bit.

To serve, place gnocchi on plates, top with some of the mushroom-beef sauce. Sprinkle with chopped parsley, if desired.