Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, about 2–3 minutes. Drain and set aside.
In a large skillet over medium heat, warm olive oil or butter. Add garlic and sauté for 30 seconds until fragrant.
Pour in tomato sauce and stir to heat through.
Lower heat and stir in heavy cream. Mix until sauce turns a silky orange color.
Add Parmesan and stir until melted and smooth. Season with salt and pepper.
Add cooked gnocchi to the skillet, tossing gently for 1–2 minutes until each piece is evenly coated and heated through.
Serve warm, garnished with dried parsley.
