Boil a large pot of salted water and cook gnocchi for 2-4 minutes until they float. Drain and set aside.

Heat butter and olive oil in a skillet over medium heat. Sear cooked gnocchi for 3-5 minutes until golden brown. Remove and keep warm.

In the same skillet, sauté minced garlic for about 1 minute until fragrant.

Add heavy cream to the garlic and simmer for 3-4 minutes until thickened.

Stir in Parmesan cheese, rosemary, parsley, salt, and pepper until cheese is melted and smooth.

Add seared gnocchi back to the skillet and toss in the sauce until fully coated.

Serve the gnocchi garnished with additional Parmesan and herbs, optionally sprinkle with red pepper flakes.