Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Once boiling, gently add the potato gnocchi and cook until they float. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter and heat 1 tablespoon of olive oil. Add the drained gnocchi and sear until golden brown. Remove and set aside.

In the same skillet, lower heat and add minced garlic. Sauté until fragrant and lightly golden.

Pour in the heavy cream and let it simmer for a few minutes until thickened. Mix thoroughly.

Add grated Parmesan cheese, rosemary, and parsley. Season with salt, pepper, and red pepper flakes. Stir until well combined and smooth.

Return the seared gnocchi to the skillet and toss gently in the creamy sauce for 1-2 minutes until coated.

Serve hot, garnished with additional Parmesan and fresh herbs. Optionally, sprinkle with red pepper flakes.