Bring a large pot of salted water to a boil. Add potato gnocchi and cook until they float, about 2 to 4 minutes. Drain on paper towel.

In a skillet, melt butter and heat olive oil over medium heat. Sear the gnocchi for 3 to 5 minutes until golden-brown. Set aside.

In the same skillet, sauté minced garlic for about 1 minute until fragrant.

Pour in heavy cream and simmer for 3 to 4 minutes until it thickens.

Stir in Parmesan cheese, rosemary, parsley, salt, and pepper until smooth.

Return gnocchi to skillet and toss to coat in sauce. Cook for an additional minute.

Plate the dish, garnishing with extra Parmesan and herbs, and serve immediately.