Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream, lemon zest, and lemon juice. Stir to combine and let simmer for 3-5 minutes until slightly thickened.

Stir in the grated parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy.

Add the cooked gnocchi to the sauce and gently toss to coat. Cook for an additional 1-2 minutes to heat through.

Serve immediately, garnished with chopped parsley.