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 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and smooth.

Add the sun-dried tomatoes, basil, salt, and pepper. Stir to combine and let cook for another 2-3 minutes.

Add the cooked gnocchi to the skillet with the sauce. Gently toss to coat the gnocchi in the creamy sauce.

Serve immediately, garnished with additional basil and parmesan if desired.