Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook for about 2–3 minutes, or until they float to the surface. Use a slotted spoon to remove the gnocchi and set them aside to drain.

In a large skillet over medium heat, melt the unsalted butter until it foams. Add the minced garlic and sauté for 1-2 minutes. Slowly pour in the heavy cream and let it simmer for 3-4 minutes while stirring. Stir in the grated Parmesan cheese until the sauce thickens.

Add the cooked gnocchi to the skillet and gently toss them in the sauce. Drizzle in the truffle oil and season with salt and black pepper to taste.

Plate the sauced gnocchi in shallow bowls and sprinkle with chopped parsley. Serve immediately.