Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the potato gnocchi and cook until they rise to the surface, about 2-3 minutes. Remove and drain.

While the gnocchi cooks, heat a skillet over medium heat and melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan cheese gradually until melted and thick.

Gently add the drained gnocchi to the skillet, stirring to coat them in the sauce. Drizzle in truffle oil and season with salt and pepper.

Remove from heat and sprinkle chopped parsley on top. Serve immediately.