Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, gently add the potato gnocchi. Cook them until they float to the surface, which typically takes about 2 to 3 minutes. Drain the gnocchi and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden.

Reduce the heat to low and pour in 1 cup of heavy cream and 4 ounces of cream cheese. Whisk continuously until smooth and velvety, about 3 minutes.

Stir in 1 cup of freshly grated Parmesan cheese until melted, about 2 more minutes. Taste and season with salt and pepper.

Carefully add the cooked gnocchi into the skillet, toss to coat with the creamy sauce. Cook for an additional 1-2 minutes over low heat.

Remove the skillet from heat and garnish with freshly chopped parsley before serving. Enjoy immediately.