Start by bringing a large pot of salted water to a rolling boil. Carefully add the potato gnocchi and cook for 2-3 minutes, or until they rise to the surface. Remove using a slotted spoon and set aside.

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

Pour in the heavy cream, stir to combine and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese and stir for 3-4 minutes until the sauce thickens slightly.

Gently add the cooked gnocchi back into the skillet, tossing them in the creamy sauce until evenly coated. Season with salt and black pepper to taste.

Remove from heat and serve immediately, garnishing with chopped parsley.