1. Place mushrooms in a bowl, cover with boiling water and set aside.
  2. Heat oil in large frying pan on medium heat, add onion, garlic, thyme and sauté for 2 to 3 minutes.
  3. Add lamb and cook for 5 minutes or until lamb is browned well.
  4. Remove mushrooms from liquid, chop finely and set liquid aside for later.
  5. Add mushrooms, wine and liquid into pan and turn heat down to a simmer.
  6. Reduce liquid by half, add tomatoes and stir. Cook for 20 minutes and season with salt and pepper.
  7. Meanwhile, in a pot of boiling salted water, cook pasta per packet directions.
  8. Add cooked gnocchi to the fry pan along with butter and parsley, toss well to combine.
  9. Divide gnocchi into two bowls and sprinkle grated Pecorino.
  10. Serve and enjoy with family and friends!