In saucepan, pour the liquid cream and add grated parmesan cheese. Gently stir over low heat until the cheese melts into sauce. Add a tablespoon of corn starch or potato starch and a sprinkle of pepper, stirring as you go. When the sauce is thick enough, turn off the heat.
In a skillet, heat a drizzle of olive oil and cook the mushrooms.
Once the mushrooms are ready, add 100 ml of water and bring to a boil. Add the mamma emma potato gnocchi with beetroot and stir-fry/toss, about 3 minutes.
For the presentation/plating, spread a layer of parmesan cheese fondue on the bottom of a plate, place the gnocchi on top and serve.

Thanks to martymontanari86