Preheat the oven to 350 degrees and prepare a baking dish with cooking spray.

Bring a large pot of water to a boil and prepare gnocchi according to package directions. Drain and set aside.

In a large saucepan, melt the butter over medium heat.

Add the minced garlic and cook for one minute or until fragrant.

Slowly pour the heavy cream into the garlic butter and bring to a simmer, whisking constantly. Once all of the cream is incorporated, allow to simmer for 3 minutes or until the mixture begins to thicken.

Add the cheese to the pan, reserving ½ cup of the fontina for the top of gnocchi.

Whisk the cheese until fully melted and continue cooking at a simmer for about 3-5 minutes or until the sauce is nice and thick.

Add the gnocchi to the pan and stir to coat.

Pour the gnocchi and alfredo sauce into the prepared baking dish and top with the remaining ½ cup cheese.

Bake for 20-30 minutes or until thick, bubbly and golden brown on top.

Garnish with fresh parsley if desired and serve.