Bring a large pot of salted water to a rolling boil. Add potato gnocchi and cook until they float, about 2-4 minutes. Remove and drain.

In a skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add drained gnocchi in a single layer and pan-fry for 3-5 minutes until golden brown.

In the same skillet, add another tablespoon of butter and melt. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream, stirring to combine, and simmer on low for 3-4 minutes until sauce thickens.

Stir in Parmesan cheese, rosemary, parsley, salt, and pepper until blended and cheese has melted.

Toss the crispy seared gnocchi in the sauce until uniformly coated. Warm through for about 1-2 minutes.

Serve hot, garnished with extra Parmesan and red pepper flakes as desired.