Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook for 2-3 minutes until they float to the surface. Transfer them to a colander to drain.

In a large skillet, heat 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Gradually pour in 1 cup of heavy cream while stirring. Allow it to warm through for about 2 minutes, then add 4 ounces of crumbled Boursin cheese and stir until smooth.

Fold the drained gnocchi into the creamy sauce gently. Heat everything together for an additional minute.

Taste and season with salt and pepper as needed.

Serve hot, optionally garnished with fresh herbs.