1. Begin by bringing a large pot of salted water to a boil. Gently add the potato gnocchi and cook until they float to the surface, indicating they are perfectly cooked. Drain the gnocchi and set them aside, ready to be tossed in the creamy sauce.

2. In a large skillet over medium heat, melt the unsalted butter. Once the butter is sizzling, add the minced garlic and sauté for 1-2 minutes, allowing the fragrance to fill the air.

3. Next, pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and continue cooking until the sauce thickens, about 3-4 minutes.

4. Add the cooked gnocchi to the skillet, gently tossing them to ensure they are evenly coated in the luxurious sauce. Drizzle the truffle oil over the top.

5. Season with a pinch of salt and freshly ground black pepper to taste. Sprinkle the chopped fresh parsley over the top and serve immediately.