Begin by bringing a large pot of salted water to a rolling boil over high heat. Carefully add the gnocchi and cook them for about 2-4 minutes or until they float to the surface.

In a large skillet, pour in a generous drizzle of olive oil over medium heat. Once hot, add minced garlic and sauté for about 1-2 minutes, stirring frequently.

Lower the heat to medium-low and pour in the heavy cream, warming gently for 1-2 minutes. Then, whisk in the Boursin cheese until smooth and creamy.

Carefully fold the cooked gnocchi into the creamy sauce using a spatula, stirring gently for about 1-2 minutes.

Taste the creamy Boursin gnocchi and season with salt and freshly cracked pepper. Serve hot, garnished with optional fresh herbs if desired.