Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook until they float, about 2–3 minutes. Drain and set aside.

In a skillet, heat butter and olive oil over medium-high heat. Add gnocchi in a single layer. Sauté for 4–5 minutes until golden brown and crispy. Keep warm.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1–2 minutes until fragrant. Pour in heavy cream and let it simmer for 3–4 minutes.

Gradually add Parmesan cheese, chopped rosemary, parsley, salt, and pepper to the sauce. Stir continuously for 2–3 minutes until thickened.

Return gnocchi to the skillet with the sauce, tossing gently to coat. Heat for 1–2 minutes.

Serve immediately, garnished with additional Parmesan and fresh herbs.