Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the potato gnocchi to the pot. Cook the gnocchi until they float to the surface, which takes about 2-3 minutes. Use a slotted spoon to carefully drain the gnocchi, letting them rest while you prepare the sauce.

In a large skillet, melt the unsalted butter over medium heat. As it begins to foam, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and lightly golden.

Reduce the heat to low and slowly pour in the heavy cream, stirring well to combine with the garlic butter. Allow the mixture to come to a gentle simmer, swirling in the grated Parmesan cheese. Keep stirring for about 3-4 minutes until the cheese melts and the sauce thickens slightly.

Add the drained gnocchi to your creamy sauce, gently stirring to ensure each piece is coated. Drizzle in the truffle oil and season with salt and black pepper to taste. Allow everything to warm through for about 2 minutes on low heat.

Once well combined, remove the skillet from the heat. Transfer the Millionaire Gnocchi with Creamy Sauce to serving plates, and finish with a sprinkle of freshly chopped parsley. Serve immediately while it's hot.