Heat the oil in a large sauté pan over medium heat. Add the shallot and cook 3-5 minutes, until softened. Stir in the mushrooms and salt. Cook about 8 minutes, stirring occasionally, or until the mushrooms are tender.
Add the garlic, thyme and heavy cream and bring to a boil. Immediately lower the heat and simmer 3-5 minutes until the sauce is thickened.
Meanwhile, cook the gnocchi according to package directions and drain.
Remove the mushroom sauce from the heat and stir the Genova Yellowfin Tuna, cheese and parsley. Portion the gnocchi into serving bowls and top with the sauce and additional cheese.