Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the halved cherry tomatoes to the skillet and cook until softened, about 5 minutes.

Stir in the crushed tomatoes, heavy cream, basil, parsley, salt, and pepper. Simmer for 10 minutes until the sauce thickens.

Add the cooked lobster meat and gnocchi to the sauce, gently folding to combine. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with additional parsley if desired.