Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes.

Drain the gnocchi in a colander and set aside.

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

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Boursin cheese, mixing until the cheese is melted and the sauce is creamy.

Season with salt and black pepper to taste.

Add the cooked gnocchi to the skillet with the sauce, gently tossing to coat the gnocchi evenly.

Serve immediately, garnished with chopped parsley.