Preheat the oven to 400F
Melt the butter in a medium saucepan. Add the 2 minced cloves of garlic and cook for about 1-2 minutes, until fragrant.
Add the 2 cups of heavy cream, nutmeg, and 1 teaspoon Kosher salt and allow to come to a boil. Then, remove from heat.
Next, boil the gnocchi according the package instructions. Drain when finished, and add into the cream mixture.
Pour the gnocchi and cream mixture into a large casserole dish (we used a 13x9) and bake for 20 minutes at 400F.
While gnocchi cook, prepare the breadcrumbs. Add the garlic and olive oil to a frying pan over medium heat. Fry garlic for about 3 minutes, avoiding burning or over browning the garlic.
Add the breadcrumbs, parsley, crushed red pepper, and salt and toss well to coat with the olive oil.
Spread evenly on the pan, tossing every 30-60 seconds until breadcrumbs are golden brown. Remove from heat.
Once the gnocchi have baked about 20 minutes, remove from the oven and add the parmesan cheese on top. Raise the temperature to 450F and bake another 5 minutes or until cheese is browned on top. Top with seasoned breadcrumbs and serve.
