Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook for 2 to 4 minutes until they float. Drain and set aside.

In a large skillet, melt butter and olive oil over medium heat. Add the gnocchi in a single layer and sear for 3 to 5 minutes until golden brown.

Add more olive oil if needed. Sauté the minced garlic in the same skillet over medium-low heat for about 1 minute.

Pour in heavy cream and bring to a gentle simmer for 3 to 4 minutes, allowing it to thicken.

Lower the heat and mix in Parmesan cheese, rosemary, and parsley until the cheese melts. Season with salt, pepper, and red pepper flakes.

Add the crispy gnocchi back into the skillet, tossing until coated evenly, and heat through for about a minute.

Serve immediately, garnished with extra Parmesan and herbs, if desired.