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Bring a large pot of salted water to a boil over high heat. Prepare the gnocchi according to the package's instructions, then drain.
Meanwhile, in a large saucepan, melt butter over medium-low heat. Add minced garlic and sauté until it's golden and fragrant, about 1-2 minutes.
Stir in the tomatoes, salt and pepper. Cook until tomatoes begin to soften and the butter starts to brown, roughly 2 minutes.
Pour in the heavy cream, increase heat to medium-high and let the mixture come to a brisk simmer, then reduce heat back to low maintain a bare simmer until the tomatoes start to burst. Break them apart by pressing on them with the flat side of a wooden spoon.
Remove the pan from the heat. Stir in the parmesan cheese until the sauce is creamy and smooth.
Combine the gnocchi and the sauce, tossing until the gnocchi are evenly coated. Serve immediately, garnished with minced chives or parsley.
Keep the heat low and don’t preheat the pan. You don’t want the butter to brown too quickly.