Bring a large pot of salted water to a boil over high heat. Add the fresh potato gnocchi and cook for 2-4 minutes until they float. Drain and set aside.

In a large skillet, heat butter and olive oil over medium-high heat. Add gnocchi in a single layer and pan-fry for 3-5 minutes until golden brown and crispy. Remove and set aside.

Lower heat and add more butter if needed. Sauté minced garlic for about 1 minute until fragrant.

Stir in heavy cream and bring to a simmer, cooking for 3-4 minutes until it thickens slightly.

Add grated Parmesan, chopped rosemary, parsley, salt, and pepper. Stir until smooth.

Return the golden gnocchi to the skillet and toss with the sauce. Serve immediately, garnished with extra Parmesan and herbs.