Preheat oven to 400°. Cut the tops off the garlic just enough to expose the cloves. Drizzle 1 tbsp of olive oil over each bulb and wrap them tightly in aluminum foil.

Fill a pot with salted water large enough to boil the gnocchi. Bring to a boil, but don’t drop the gnocchi just yet; they only take a few minutes to cook.

In a pan over medium to low heat, add the butter. Once melted, add the minced shallots and cook down for 3-5 minutes until soft, fragrant, but not brown.

Add in flour and mix to combine. Cook for another 3 minutes. Add in the broth and mix thoroughly incorporating the cooked flour into the broth.

Drop the gnocchi in the boiling water and cook until they float. Depending on the brand and if they are fresh or not, this may take 2-3 minutes. Reserve 1/4 cup of the water.

Add in the roasted garlic, either by squeezing the cooled-down bulb over the pan or by extracting out every clove (the first is easier). Add the black pepper. Cook for 3-5 minutes until the broth has thickened.

Add heavy cream and Parmesan. Cook for 1 minute before dropping the gnocchi in the sauce. If the sauce is too thick, add a splash of the reserved gnocchi water. Toss to coat gnocchi and serve immediately. Enjoy!