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 for 1 minute until fragrant.

Pour in the heavy cream, lemon juice, lemon zest, salt, and pepper. Stir well and let simmer for 5-7 minutes until slightly thickened.

Add the cooked gnocchi to the skillet with the lemon cream sauce. Toss gently to coat the gnocchi in the sauce.

Serve hot, garnished with grated parmesan cheese and chopped parsley.