Melt butter and truffle oil in a large saute pan over medium heat. Add garlic, and saute about 30 seconds- 1 minute until fragrant.
Add heavy cream, milk, cream cheese, parmesan cheese, ⅛ tsp truffle salt, and umami seasoning, if using. Stir constantly until cheeses are melted and incorporated. Reduce heat to low, and simmer sauce for 5-6 mins, stirring occasionally, until the sauce has slightly thickened.
Cook gnocchi according to package directions. Drain, and add to sauce. Toss to coat, and cook for about 1 minute more. Taste for seasoning, and add another pinch of truffle salt and pepper, if needed.
Garnish with shredded parmesan, fresh cracked black pepper, and a light drizzle of truffle oil. Enjoy!
