In a large skillet, combine 1 cup of vegetable broth, 1 cup of heavy cream, and 1 tablespoon of fresh thyme. Heat over medium heat, stirring occasionally. Bring the mixture to a gentle simmer, allowing it to cook for about 5-10 minutes.

In a small bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Gradually stir this mixture into the simmering sauce. Cook for another 2-3 minutes.

While the sauce thickens, bring a pot of salted water to a boil. Add your gnocchi, cooking according to the package instructions until they float.

Remove the thyme sprigs from the sauce and stir in ½ cup of freshly grated Parmesan cheese until it melts. Gently fold in the cooked gnocchi.

Taste and adjust the seasoning with salt and pepper. If the sauce seems too thick, add an extra splash of vegetable broth.

Ladle into bowls, sprinkle with more Parmesan cheese and a touch of black pepper, and serve immediately.