Cook gnocchi in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.

Melt butter in a large non-stick frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant.

Stir in cream and gorgonzola. Bring to a gentle boil. Reduce heat to low. Simmer for 3 to 4 minutes or until sauce slightly thickens. Add parmesan cheese, gnocchi and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve with the chopped parsley on top.