Cook cauliflower gnocchi according to package instructions and set aside.

Melt butter in a frying pan over medium heat. Add shallots and sauté until translucent. Add garlic and sauté until fragrant, about 30 seconds.

Add chestnuts and mushrooms, reduce the heat to low, and continue sautéing for two more minutes. Add teriyaki sauce, salt, pepper, and garlic powder. Mix well to combine.

Add heavy cream and mix well, then bring to a gentle simmer. Add in Parmesan and mix well until melted. Add cooked gnocchi and toss to coat. Serve immediately. Top with some Parmesan and fresh parsley if desired.