Boil a big pot of salted water and cook the gnocchi until tender. Reserve about 1 cup of the pasta water and then drain the gnocchi.

In a large pan, warm olive oil or butter over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute, or until fragrant.

Add tomato paste to the garlic oil and stir it around for about 1 minute.

Pour in the crushed tomatoes, season with salt and pepper, and allow to bubble for 5 to 7 minutes, adding a splash of reserved pasta water if needed.

Lower the heat and stir in the heavy cream and parmesan until smooth. Adjust seasoning with more salt if necessary.

Add the drained gnocchi to the sauce and toss until fully coated. Use additional pasta water if needed for a silky texture.

Finish off with fresh herbs and more parmesan if desired before serving.