In a large pot, bring salted water to a rolling boil over high heat. Once the water is bubbling, gently add the potato gnocchi, cooking them until they float to the surface, which should take about 2-3 minutes. Carefully drain the gnocchi in a colander and set aside.

Heat a large skillet over medium heat and add the unsalted butter. Once the butter has melted and starts to bubble, add the minced garlic, stirring it gently for 1-2 minutes until it becomes fragrant and golden.

Pour the heavy cream into the skillet with the sautéed garlic. Stir continuously as you bring it to a gentle simmer and let it cook for 3-4 minutes, allowing it to thicken slightly. Whisk in the grated Parmesan cheese until fully melted.

Once the sauce has reached the desired consistency, add the drained gnocchi to the skillet. Gently fold the gnocchi into the sauce, ensuring each piece is evenly coated. Drizzle in the truffle oil and add salt and black pepper to taste.

Remove the skillet from heat and transfer the creamy gnocchi to warm plates. Sprinkle with chopped fresh parsley for a vibrant touch, enhancing both the flavor and presentation. Serve immediately.