Bring a large pot of salted water to a rolling boil over high heat. Carefully add the potato gnocchi and cook for about 2-3 minutes, or until they float. Remove from water and drain.

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

Pour in 1 cup of heavy cream, stirring frequently as it simmers for about 3-4 minutes. Stir in ½ cup of grated Parmesan until melted.

Add the cooked gnocchi to the skillet, ensuring each piece is coated in sauce. Drizzle 1 tablespoon of truffle oil and season with salt and pepper, stirring to combine.

Serve immediately, garnished with ¼ cup of chopped fresh parsley.