Cook gnocchi in a large saucepan with lightly salted water for 4 to 5 minutes or according to instructions on the packet, until they swim on the surface. Drain.
Melt 1 tablespoon butter in a large frying pan. Lightly salt the lobster tails and place with the cut side down into the butter. Fry for 1 minute, turn over and fry on the other side for 1 minute. Place tails into an ovenproof casserole dish.
Bake for about 10 minutes, until cooked and white through.
Meanwhile melt another tablespoon butter in the frying pan and cook and stir garlic for a few seconds. Add gnocchi and toss in the butter, until they are coated. Add cream and half of the Parmesan cheese and let the mixture heat through.
Remove from the heat, season with salt and pepper to taste and serve with lobster tails and the remaining Parmesan cheese sprinkled on top.
To lighten up the heavy meal, try serving with a fresh and fruity side salad.