Fill a large pot with salted water and bring it to a rolling boil. Add the potato gnocchi and cook according to package instructions until they float, about 2–4 minutes. Drain and set aside.

In a large skillet, melt unsalted butter over medium heat. Once bubbling, add minced garlic and sauté for 1–2 minutes until fragrant.

Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally. Add grated Parmesan cheese and stir until melted and creamy.

Add the drained gnocchi to the skillet, tossing gently in the sauce. Drizzle with truffle oil and season with salt and pepper.

Remove from heat, spoon onto plates, and garnish with chopped parsley. Serve immediately.