Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the potato gnocchi and stir them to prevent sticking. Cook for 2 to 4 minutes until the gnocchi float to the surface, indicating they’re done. Carefully drain the cooked gnocchi and set them aside while you prepare the creamy sauce.

In a skillet over medium heat, melt 3 tablespoons of unsalted butter until it’s bubbling but not browned. Add 2 cloves of minced garlic, sautéing for about 1-2 minutes until fragrant and lightly golden.

Pour 1 cup of heavy cream into the skillet with the sautéed garlic and bring the mixture to a gentle simmer. Stir occasionally and let it cook for about 3-4 minutes until the cream begins to thicken slightly. Gradually add 1/2 cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy and rich.

Once the sauce is ready, toss the drained potato gnocchi into the skillet, ensuring they are well-coated with the rich, creamy sauce. Drizzle in 1 tablespoon of truffle oil for an extra layer of luxury, and season with salt and black pepper to taste.

Remove the skillet from heat and transfer your creamy gnocchi to a serving dish. Sprinkle with 1/4 cup of chopped fresh parsley for a vibrant pop of color. Serve warm and enjoy!