Bring a large pot of salted water to a rolling boil over high heat. Add the potato gnocchi and cook until they float to the surface, about 2 to 4 minutes. Use a slotted spoon to strain them and set aside.

In a large skillet, melt the butter and add olive oil over medium heat. Once melted and bubbling, add the cooked gnocchi and sear for 3 to 5 minutes until golden brown and crispy. Remove and set on paper towel.

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

Pour in the heavy cream, stirring well. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.

Add grated Parmesan and fresh herbs, stirring until the cheese is melted. Season with salt and pepper to taste.

Return seared gnocchi to the skillet and toss gently in the sauce until well coated.

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