Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2–3 minutes. Drain and set aside.

In a large skillet, melt the butter over medium heat and sauté the garlic for 1 minute until fragrant.

Reduce heat and stir in heavy cream and cream cheese. Whisk until smooth.

Add the parmesan cheese, stirring until melted and sauce is thickened. Season with salt and pepper.

Add cooked gnocchi to the sauce, tossing gently to coat evenly.

Garnish with chopped parsley and serve hot.