In a saucepan, bring the broth, cream and garlic to a boil. Simmer gently until the garlic is tender, about 15 minutes. Purée in a blender. Season with salt and pepper. Set aside.
Cook the gnocchi in a large pot of boiling salted water until they float to the surface. Continue cooking until fully cooked, about 2 minutes. Drain. Coat lightly with oil and set aside.
In a large skillet over medium heat, brown the mushrooms in the oil. Season with salt and pepper. Add the green onion and continue cooking for 1 minute. Add the garlic cream, gnocchi, parsley and cheese and toss well. Adjust the seasoning.
Serve as an appetizer or main course.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.