Bring a large pot of salted water to a rolling boil over high heat. Add the potato gnocchi and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface. Drain the gnocchi and set aside.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter melts. Carefully add the boiled gnocchi and sear for about 3-4 minutes on each side until golden brown. Remove and keep warm.

Using the same skillet, lower the heat slightly and add the minced garlic. Sauté for about 30 seconds or until fragrant, making sure not to let it brown.

Pour in 1 cup of heavy cream, stirring to combine with the sautéed garlic. Allow to gently simmer for about 2-3 minutes, letting it thicken slightly.

Stir in ½ cup of grated Parmesan cheese, chopped rosemary, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is creamy.

Return the seared gnocchi to the skillet and gently toss in the creamy sauce, ensuring each piece is thoroughly coated.

Plate the Millionaire Gnocchi with Creamy Sauce immediately. Top with extra Parmesan and a sprinkle of chopped parsley. Add red pepper flakes if desired.