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

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Sear the gnocchi until golden brown and crispy, about 3 to 5 minutes. Remove them from the skillet.

Add an additional tablespoon of butter (if needed) and 3 minced garlic cloves to the same skillet. Sauté for about 1 minute until fragrant.

Add 1 cup of heavy cream to the skillet. Simmer for 3 to 4 minutes until slightly thickened.

Stir in ½ cup of grated Parmesan cheese, 1 teaspoon of chopped rosemary, and chopped parsley. Season with salt and pepper.

Return the gnocchi to the skillet, stirring gently to coat in the sauce. Heat through for 1 to 2 minutes.

Serve hot, garnished with extra Parmesan, parsley, and a sprinkle of red pepper flakes if desired.