Potato gnocchi with roasted mushrooms and peas in a cream sauce

Put the heavy cream in a saucepan with the lightly crushed whole garlic cloves.

Bring to a simmer over moderately high heat, then lower to maintain a very slight simmer and reduce to about two-thirds or half its original volume.

Quarter the mushrooms by turning off the stem end, halving, keeping the halves together, rolling and splitting again.

Toss the mushrooms in a bowl with salt, olive oil and pepper; spread on a sheet tray and scatter thyme sprigs on top.

Roast at 400 until nicely browned but still pliable and juicy, about half an hour, tossing once so they brown evenly.

Pick out the thyme stems; turn off the oven and warm the serving plate in it.

Fish the garlic out of the reduced cream and store the components separately.

Boil a single serving of gnocchi; add the frozen peas for the last 30 seconds.

Heat cream sauce and mushrooms in a skillet; season the sauce with salt.

When the gnocchi float, move them into the sauce with a sprinkle of chives and toss until the cream coats them.

If the sauce over-reduces or breaks, stir in a spoonful of pasta water to re-emulsify.

Serve in the warm bowl and finish with more chives.