In a large pot, bring salted water to a boil. Add the gnocchi to the boiling water and cook according to package directions, usually about 2-3 minutes or until they float. Drain and set aside.

If you haven’t roasted your garlic yet, you can do this in advance. Preheat your oven to 400°F (200°C). Wrap the garlic bulbs in aluminum foil with a drizzle of olive oil and roast for about 30-35 minutes, or until soft and caramelized.

In a large skillet, melt the butter over medium heat. Add the roasted garlic, mashing it with a fork to create a paste.

Stir in the heavy cream, allowing it to simmer gently for a minute or two.

Add the drained gnocchi to the skillet and toss to coat in the creamy garlic mixture. Sprinkle in the grated Parmesan cheese and stir until melted and creamy.

Season with salt and pepper to taste.

Plate the gnocchi, garnishing with a sprinkle of fresh parsley and additional Parmesan if desired.

Dig in and enjoy every delicious bite!