Gnocchi & Shrooms

Another dish that caught my eye at Komi. Sounds like a great idea for a tapas. Guests wouldn't need more than 3-4 gnocchi. I don't have the recipe, but this is how I'd do it.

best quality gnocchi, short of making them yourself
best quality combination of forest mushrooms (no supermarket white mushrooms)
EVOO
butter
minced garlic to taste
sweet sherry
1 dried pepperoncini
single cream
3 tblsp beef broth
maldon sea salt
ground black pepper
parsley
chives
chervil

1. heat oil and some butter on high flame, fry up mushrooms making sure not to overcrowd pan; you want to see mushroom brown
2. when mushrooms attain some color, add garlic to taste; just before they turn golden add sherry then broth; let liquid reduce, add cream to taste, then gnocchi
3. season, add chopped herbs right before turning heat off
4. boil gnocchi while doing step 2; drain and add to sauce