Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add potato gnocchi and cook for 2-3 minutes, or until they float to the surface. Carefully drain the gnocchi and set aside in a warm bowl.

In a large skillet, melt butter over medium heat. Once bubbly and fragrant, add minced garlic and sauté for about 1 minute until golden and aromatic.

Reduce heat to low and pour in heavy cream along with cream cheese. Whisk until smooth and creamy, about 2 minutes.

Gradually add in grated Parmesan cheese, stirring constantly until fully melted and the sauce thickens, about 2-3 minutes. Season with salt and black pepper to taste.

Gently fold the cooked gnocchi into the skillet, using a spatula to ensure even coating with the creamy sauce. Heat through for about 1-2 minutes.

Remove from heat and sprinkle chopped fresh parsley over the creamy gnocchi. Serve hot, perhaps with a side salad or crusty bread.