Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, indicating they’re cooked through. Drain the gnocchi and set them aside.
In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue cooking until the sauce thickens, about 3-4 minutes.
Add the cooked gnocchi to the skillet and gently toss to coat in the creamy sauce. Drizzle the truffle oil over the top and season with salt and freshly cracked black pepper to taste.
Sprinkle the chopped fresh parsley over the dish and serve immediately.
