Bring 4–5 quarts water to a rolling boil and salt aggressively. Have a spider or slotted spoon ready.

Heat your largest non-stick or cast-iron pan over medium-high for 2 minutes. Add 2 tbsp butter + 2 tbsp olive oil. When butter foams, add ALL the gnocchi in one layer. Do NOT touch for 3 full minutes — let them form a golden crust.

After 3 minutes, gently flip gnocchi. Cook another 2–3 minutes until 70% are golden. Transfer to a plate (they’ll finish later).

In the same pan (don’t wipe it!), add remaining 3 tbsp butter + 1 tbsp oil. Add mushrooms in one layer. Cook undisturbed 4 minutes until deeply golden underneath. Toss, cook another 3–4 minutes until browned and any liquid evaporates. Season with ½ tsp salt.

Push mushrooms to the edges. Add shallot and garlic to the center; sauté 60–90 seconds until translucent and fragrant.

Pour in white wine, scrape up every golden bit, and reduce by two-thirds (2–3 minutes).

Drop gnocchi into the boiling water now — they only need 2–3 minutes total.

Remove pan from heat. Pour in cold cream, stir, then return to medium-low. Add thyme leaves and simmer gently 90 seconds. Reserve 1½ cups gnocchi water, then use spider to transfer gnocchi directly into the sauce (some water clinging is perfect).

Add ¾ cup gnocchi water, all the Parmesan, lemon zest, and juice. Toss vigorously 60–90 seconds over medium heat until sauce is glossy and thickly coats each gnocchi (add more water if needed). Off heat, swirl in 1 final teaspoon raw butter for extra silkiness.

Taste — it should be highly seasoned. Plate into warmed bowls, shower with extra Parmesan, cracked pepper, crispy sage, and a few drops of truffle oil if using. Serve immediately with crusty bread and the rest of that white wine.