1. 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, which usually takes about 2-3 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
4. Pour in the heavy cream, stirring to combine with the garlic. Allow the mixture to simmer for 2-3 minutes, then gradually stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Add the cooked gnocchi and shrimp to the skillet, gently tossing to coat everything in the creamy sauce. Sprinkle in the Italian seasoning, adjusting salt and pepper to taste.
6. Cook for an additional 2 minutes to warm through. Serve hot, garnished with fresh parsley.

Personal Tip: For extra flavor, add a splash of white wine to the sauce just before incorporating the Parmesan. It elevates the dish with a subtle tang.