Mince the 3 garlic cloves and finely chop the fresh parsley for garnish.

Whisk the 3 tablespoons cornstarch with 1 cup vegetable stock in the small bowl until completely smooth and dissolved.

Heat 2 tablespoons butter in the large saucepan over medium heat until melted.

Add the minced garlic to the butter and sauté for 1 to 2 minutes until fragrant, stirring occasionally.

Pour the cornstarch-stock mixture into the saucepan and stir continuously with the whisk.

Gradually whisk in 1 cup warmed milk and cook until the sauce reaches a gentle simmer and starts to thicken.

Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly incorporated.

Add 2 cups shredded cheese and stir until the cheese fully melts into a smooth creamy sauce.

Bring generously salted water to a boil in the large stockpot.

Cook 750 g potato gnocchi in the boiling water according to the package directions, usually until the gnocchi float to the surface.

Drain the cooked potato gnocchi thoroughly in the colander.

Fold the drained potato gnocchi into the cheese sauce until every piece is coated.

Turn off the heat and garnish the gnocchi mac and cheese with the chopped fresh parsley before serving immediately.