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

In a large skillet, melt the butter over medium heat and add the olive oil. Once sizzling, gently place the drained gnocchi into the skillet. Sear for about 3-5 minutes until golden-brown, then remove and set aside.

In the same skillet, add minced garlic and cook for about 1 minute, stirring frequently until fragrant and slightly golden.

Pour in the heavy cream and stir well. Let it simmer for about 3-4 minutes to thicken slightly while stirring occasionally.

Add in the grated Parmesan cheese, rosemary, parsley, and a pinch of salt and pepper. Stir until the cheese melts and the sauce is smooth.

Return the gnocchi to the skillet and gently toss in the creamy sauce. Cook for an additional 2 minutes to heat through.

Serve hot in bowls, garnished with extra Parmesan, fresh herbs, and optional red pepper flakes.