Fill a large pot with water and add a generous pinch of salt. Bring to a boil and add the gnocchi, cooking until they float (2-3 minutes). Remove and drain.

In a large skillet, melt the butter over medium heat. Add minced garlic, stirring for 1-2 minutes until fragrant and golden.

Pour in the heavy cream, allow to simmer for 3-4 minutes until it thickens, turning a rich creamy color.

Stir in the Parmesan cheese until fully melted, seasoning with salt and black pepper to taste.

Add the cooked gnocchi to the sauce, gently coating them evenly. Heat through for another minute.

Drizzle with truffle oil and toss gently. Serve hot, garnished with chopped parsley.