Cook gnocchi according to package instructions with heavily salted water. Drain, but reserve 1 ½ cups of the cooking liquid for the sauce.

Melt 2 tablespoons of the butter over medium heat. Add garlic and fry for 30 seconds-1 minute until fragrant and starting to turn golden brown. Add ¾ cup heavy cream to a rondeau with lemon zest and continue to cook, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 4 tablespoons of unsalted butter, 1 tablespoon at a time, until melted and sauce is creamy and emulsified. Remove from heat.

Add ¾ cup pasta cooking liquid to cream sauce and return the pot or pan to medium heat.

Add your cooked gnocchi and gently stir to combine. Add in your 3 ounces of grated parmesan cheese; start by adding about half of it and then slowly stir in the rest. Remove from the heat and stir in your lemon juice. Season with salt and pepper; add additional broth if needed to keep the sauce nice and silky.

Toss the cooked gnocchi in the sauce. Top with basil and serve with more freshly grated parmesan if desired.