Start by bringing a large pot of salted water to a rolling boil. Add the potato gnocchi and cook for about 2 to 4 minutes, or until they float. Drain and set aside.

Heat a large skillet over medium-high heat. Melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the gnocchi in a single layer and sear for 3 to 5 minutes until golden brown. Remove and set aside.

In the same skillet, reduce the heat and melt 1 tablespoon of butter. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and stir to combine. Allow to simmer for about 3 to 4 minutes until slightly thickened.

Reduce heat to low and stir in 1 cup of grated Parmesan cheese, fresh rosemary, parsley, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.

Return the crispy gnocchi to the skillet, tossing gently to coat in the sauce. Heat through for about 1 minute, then serve hot, garnished with extra Parmesan, herbs, and red pepper flakes.