Bring a large pot of water to a brisk boil over high heat. Add a generous pinch of salt and drop in potato gnocchi. Cook for 2-3 minutes until they float to the surface. Drain and set aside.

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 lightly golden.

Pour in 1 cup of heavy cream, stirring gently to combine. Simmer for 3-4 minutes until the cream thickens.

Gradually stir in 1 cup of grated Parmesan cheese. Stir continuously to ensure a smooth consistency while the cheese melts.

Toss the cooked gnocchi into the creamy sauce, ensuring they are coated. Drizzle with 1 teaspoon of truffle oil and heat gently for 1-2 minutes.

Remove from heat and sprinkle chopped parsley over the dish before serving while warm.