Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package directions, typically until they float, around 2-3 minutes. Carefully drain and set aside.

In a large skillet over medium heat, melt a tablespoon of butter, if desired, then add minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in mozzarella cheese until it melts into a creamy sauce.

Gently fold the cooked gnocchi into the skillet, ensuring each piece is coated in the sauce. Incorporate any sautéed vegetables or cooked protein at this point.

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and pour the gnocchi mixture into it, spreading evenly.

Sprinkle additional mozzarella and parmesan cheese on top, along with a dash of salt and pepper. Bake for 25 minutes or until the cheese is golden and bubbly.

Let it cool for a few minutes before serving. Serve with a side of salad or garlic bread.