Fill a large pot with water, add salt, and bring to a boil. Cook gnocchi until they float, about 2-4 minutes. Remove and set aside.

In a skillet, melt butter and heat olive oil over medium. Sear gnocchi until golden brown, about 3-5 minutes. Set aside.

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

Pour in heavy cream, stir, and simmer for 3-4 minutes until the sauce thickens.

Stir in Parmesan, rosemary, and parsley; season with salt and pepper until cheese melts.

Return gnocchi to skillet, toss in sauce, and warm through for 2 minutes.

Serve garnished with more Parmesan, herbs, and red pepper flakes.