Fill a large pot with water and add a generous amount of salt before bringing it to a rolling boil over high heat. Once boiling, add the potato gnocchi and cook according to package instructions, usually about 2-4 minutes. Drain and set aside.

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

Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese and cook for 3-4 minutes until the cheese melts and the sauce thickens.

Gently toss the cooked gnocchi in the creamy sauce, ensuring each piece is well coated. Drizzle with truffle oil and season with salt and black pepper to taste.

Finely chop the parsley and sprinkle it over the dish before serving hot.