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 large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.

In the same skillet, add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and Italian seasoning. Cook until the sauce thickens slightly, about 3-5 minutes.

Add the cooked gnocchi and shrimp back into the skillet. Toss to coat in the creamy sauce. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.