Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the potato gnocchi and cook until they float to the surface, which will take about 2-4 minutes. Carefully drain the gnocchi and set aside to allow excess water to evaporate.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once the butter has melted, add the drained gnocchi, ensuring they’re in a single layer. Sear them for about 3-5 minutes until golden brown and crispy. Remove from the skillet.

Using the same skillet, reduce the heat to low and add another tablespoon of butter. Once melted, add minced garlic and sauté for about 1 minute, taking care not to brown it.

Pour in 1 cup of heavy cream and increase the heat to medium. Allow cream to simmer for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.

Stir in 1 cup of grated Parmesan cheese, along with chopped rosemary and parsley plus salt and pepper to taste. Mix until cheese is melted and incorporated.

Return the crispy gnocchi to the skillet, gently tossing in the creamy sauce. Cook for an additional 1-2 minutes over low heat to combine flavors.

To serve, plate the creamy gnocchi hot, garnishing with extra grated Parmesan and fresh herbs. Add a pinch of red pepper flakes if desired.