Soak dried mushrooms in hot water for 20 minutes.Strainwater and slice the mushrooms. Lay mushrooms inpaper towelsand wring any extra water out. Combine butter, mushrooms, and dried mushrooms in a largeskillet, sprinkle with salt and pepper and saute on medium-high heat until pan is dry. Next, add your minced garlic and cook for about 30 seconds. Add white wine if desired. Cook down until the mixture is dry again. Turn the heat down to medium and mix in your heavy cream. Heat the mixture to a simmer and let sauce thicken. Change heat to low and stir in thyme and sprinkle parmesan cheese while stirring. Set aside until gnocchi is finished.

Set ricotta in astrainerand strain over measuring cup for at least 30 minutes. Bring a largepotof water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup Ketonia mix and stir; add more mix until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more bread mix. Heat askilleton medium heat and melt 3 tbsp of butter. Drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot. When the gnocchi rises to the surface, remove with a slotted spoon and transfer to the skillet of melted butter. Cook gnocchi until lightly browned. When all the gnocchi are done, toss them into the skillet of creamy mushroom sauce and mix. Enjoy!