Bring a large pot of salted water to a rolling boil. Add the 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 heat. Add gnocchi and pan-sear for 3-5 minutes until golden brown. Remove gnocchi and set aside.

In the same skillet, reduce heat and add minced garlic. Stir for about 1 minute until fragrant.

Pour in the heavy cream, stir, and bring to a gentle simmer for 3-4 minutes until slightly thickened.

Lower heat and add Parmesan cheese, rosemary, parsley, salt, and pepper. Stir until cheese is melted and the sauce is creamy.

Add the seared gnocchi back into the skillet, gently toss in the sauce until well coated.

Serve in warm bowls, garnished with extra Parmesan, fresh herbs, and optional red pepper flakes.