Bring a large pot of salted water to a rolling boil over high heat. Carefully add the potato gnocchi and let them cook for about 2-3 minutes. Once cooked, drain the gnocchi in a colander and set aside.

In a large skillet, melt the unsalted butter over medium heat. Once the butter is bubbling, add the minced garlic. Sauté for 1-2 minutes until the garlic is fragrant and just starting to turn golden.

With the garlic aromatic, lower the heat slightly and pour in the heavy cream. Let the mixture simmer gently for about 3-4 minutes, stirring occasionally. Gradually whisk in the grated Parmesan cheese until it melts smoothly into the sauce.

Carefully stir the drained gnocchi into the skillet with the creamy sauce, ensuring each piece is generously coated. Drizzle in the truffle oil and season with salt and black pepper to taste.

Remove the skillet from the heat, sprinkle with freshly chopped parsley and serve immediately to enjoy its rich, comforting flavors.