Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi and cook for 2-3 minutes until they float. Use a slotted spoon to remove them and drain in a colander.

In a large skillet, melt 3 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Pour in 1 cup of heavy cream and let it simmer for 3-4 minutes.

Gradually whisk in 1 cup of grated Parmesan cheese until fully melted and incorporated. Adjust thickness by adding more cream or cheese as needed.

Add the cooked gnocchi to the sauce and fold gently to coat them without breaking. Drizzle with truffle oil and season with salt and pepper to taste.

Remove the skillet from heat and serve the Millionaire Gnocchi topped with fresh parsley.