1.Heat oil in large frying pan; cook onion, garlic and mushrooms, stirring, until vegetables are just tender. Add flour; cook, stirring, 1 minute.
2.Add wine, sauce, stock and cream; cook, stirring, until sauce thickens slightly. Stir in herbs.
3.Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender; drain. Add gnocchi to herb and mushroom sauce; toss gently to combine.
You could substitute button or oyster mushrooms for the swiss brown.Note