Begin by filling a large pot with water and bringing it to a rolling boil. Add the potato gnocchi and cook for 2 to 4 minutes, or until they float to the surface. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the drained gnocchi in a single layer and pan-sear for 3 to 5 minutes until golden-brown. Remove and set aside.

In the same skillet, decrease the heat slightly and add another tablespoon of olive oil if needed. Add 3 minced garlic cloves, sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream, stirring to combine with the garlic. Let it simmer for 3 to 4 minutes until thickened.

Reduce the heat and whisk in 1 cup of grated Parmesan cheese, 1 teaspoon of fresh rosemary, and chopped parsley. Season generously with salt and pepper. Stir until the cheese melts into the sauce.

Return the seared gnocchi to the skillet and toss gently to coat in the sauce. Heat for an additional 2 minutes.

Serve into bowls while hot, garnishing with more Parmesan, parsley, and red pepper flakes if desired.