Bring a large pot of salted water to a roaring boil. Carefully add the potato gnocchi to the water, stirring gently to prevent sticking. Cook according to package instructions, usually around 2-3 minutes, or until they float to the surface. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter has melted and begins to bubble, add the drained gnocchi in a single layer. Allow them to pan-sear for about 3-4 minutes until golden brown and slightly crispy on one side. Flip to brown the other side and set aside.

In the same skillet, reduce the heat to low and add another tablespoon of butter if needed. Sauté the minced garlic for about 30 seconds until fragrant and golden. Slowly pour in the heavy cream, stirring constantly to combine the flavors, and let it simmer for 2-3 minutes until slightly thickened.

Stir in the grated Parmesan cheese, chopped rosemary, and chopped parsley into the creamy sauce. Season with salt, pepper, and red pepper flakes to taste, mixing well. Let the sauce simmer for another minute to meld the flavors.

Return the golden-browned gnocchi to the skillet, tossing to coat with the creamy sauce. Cook on low heat for about 1-2 minutes to warm through and serve immediately. Garnish with extra Parmesan and fresh herbs if desired.