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In a large saucepan or small Dutch oven, combine the olive oil and garlic. Turn the heat to medium and cook, stirring constantly, until the garlic sizzles and begins to take on color, 2 to 3 minutes.
Add in the stock, lemon juice, lemon zest, salt, and pepper and bring to a simmer, making sure to scrape the garlic off the bottom of the pot.
Add ¾ cup of the drained beans to the pot. In a small bowl, mash the remaining ½ cup of the beans with a fork to a consistency that is mostly smooth or resembles refried beans. Add the mashed beans to the pot and increase heat to medium-high.
Once the pot comes to a simmer, add in the gnocchi and cook until tender and warmed through, about 5 minutes. Turn the heat off and stir in the baby greens until wilted, then the cream. Serve with freshly grated parmesan, if desired.