Begin by mincing fresh garlic and heating a stainless steel pan over medium heat. Add a splash of olive oil and sauté the minced garlic for 2-3 minutes, until fragrant and lightly golden.

Pour in the chicken broth and heavy cream, stirring together. Bring to a gentle boil while stirring occasionally. The sauce will thicken after 3-4 minutes.

Introduce the gnocchi into the bubbling sauce, ensuring they're coated. Reduce heat to medium-low and cook for 4-5 minutes, until the gnocchi float to the surface.

Stir in the pesto, Italian seasoning, salt, and pepper. Mix thoroughly and let it simmer for an additional minute.

Remove from heat, add Parmesan cheese, lemon juice, and parsley. Stir until the cheese is melted and incorporated.

Serve immediately, garnished with extra Parmesan and parsley. Enjoy with crusty bread or a light salad!