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In a medium-sized pot (or deep skillet) over medium high-heat, fill it with water about ¾ of the way. Once boiling, add the gnocchi and let it boil for 4-5 minutes or until all gnocchi begins to float at the top. Remove from heat, drain, and set aside.
In a medium skillet over medium-high heat, add the butter. Once melted, add the garlic cloves and sauté for 1 minute or so, until fragrant.
Add the salt, black pepper, garlic powder, parsley, oregano, basil, thyme, and dill, stirring until combined. Add in the flour, stirring to combine.
Reduce the heat to medium-low and slowly add in the heavy cream, stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the lemon slices, stirring until combined and let it simmer for 2-3 minutes, stirring frequently. NOTE: The sauce should be thickened + velvety at this point.
When the gnocchi is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to gnocchi.
Remove from heat and serve immediately with additional grated parmesan and lemon slices atop, if desired.
Bon Appetit!