Begin by bringing a large pot of salted water to a boil. Once boiling, add the potato gnocchi gently and cook them for about 2-4 minutes. You’ll know they’re ready when they rise to the surface. Carefully drain the gnocchi in a colander and set them aside while you prepare the creamy sauce.

In a large skillet, melt 2 tablespoons of butter alongside 1 tablespoon of olive oil over medium heat. Once the butter is bubbling, add the drained gnocchi, spreading them out evenly. Sear the gnocchi for about 3-5 minutes, turning them occasionally until they turn a lovely golden brown. Remove the seared gnocchi from the pan and set them aside.

In the same skillet, lower the heat slightly and add another tablespoon of olive oil if needed. Toss in 3-4 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to brown them.

Next, pour in 1 cup of heavy cream to the skillet, stirring gently to combine with the sautéed garlic. Allow the mixture to simmer for about 3-4 minutes, letting it thicken slightly while stirring occasionally.

Once the cream has thickened, add ½ cup of grated Parmesan cheese, 1 teaspoon of chopped fresh rosemary, and a handful of chopped parsley. Season with salt and pepper to taste. Stir everything together, letting the cheese melt completely.

Carefully return the golden gnocchi to the skillet, tossing gently to coat each piece in the creamy sauce. Continue to cook for an additional 1-2 minutes, ensuring the gnocchi are heated through and beautifully glazed.

Dish out your Heavenly Millionaire Gnocchi with Creamy Sauce into bowls, garnishing with extra Parmesan and fresh herbs. If you like a bit of heat, sprinkle on some red pepper flakes. Serve immediately while hot.