Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook for about 2–4 minutes, or until they float to the surface, indicating they are done. Once cooked, carefully drain the gnocchi in a colander and set them aside while you prepare the sauce.

In a large skillet, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Once melted and bubbling, add the drained gnocchi to the skillet, ensuring they’re in a single layer. Sear for about 3–5 minutes, or until they turn golden brown and crispy. Remove them from the skillet and keep warm.

In the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 1 minute, stirring constantly until fragrant and lightly golden but not burnt.

Pour in 1 cup of heavy cream and stir well to combine with the sautéed garlic. Let the mixture simmer over low heat for 3–4 minutes, allowing it to thicken slightly.

Add 1/2 cup of grated Parmesan cheese, 1 teaspoon of chopped rosemary, and 1 teaspoon of chopped parsley to the cream sauce, mixing until fully incorporated. Season with salt and pepper to taste.

Return the crispy gnocchi to the skillet, gently tossing them in the creamy sauce until they are well coated. Allow them to heat through for about 1-2 minutes while stirring.

Using a slotted spoon, carefully dish out your Heavenly Millionaire Gnocchi with Creamy Sauce onto warm plates. Garnish with additional grated Parmesan, fresh parsley, and a sprinkle of red pepper flakes for an extra kick.