In a large pot, bring salted water to a rolling boil over high heat. Carefully add the potato gnocchi to the bubbling water. Cook until they float, about 2-3 minutes, then drain and set aside.

In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Pour in 1 cup of heavy cream into the skillet and bring to a gentle simmer, stirring continuously for about 3-4 minutes until slightly thickened.

Stir in ½ cup of grated Parmesan cheese until melted and smooth.

Gently toss the cooked gnocchi into the creamy sauce, adding a drizzle of truffle oil and seasoning with salt and pepper to taste.

Sprinkle with chopped fresh parsley and serve immediately while warm and creamy.