Step-by-Step Instructions

• Bring a large pot of salted water to a vigorous boil. Add potato gnocchi and boil until they float, about 2-4 minutes. Reserve 1½ cups of cooking water, then drain and set aside.
• In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the drained gnocchi in a single layer; cook undisturbed for about 2-3 minutes until golden brown, then flip and sear for another 2-3 minutes. Transfer to a plate and keep warm.
• Lower heat to medium-low, add remaining 3 tablespoons of unsalted butter to the skillet. Add sliced garlic and optional red pepper flakes, sauté for about 30-60 seconds until fragrant. Remove from heat and pour in lemon juice, stirring to mix.
• Return skillet to low heat, add ½ cup of reserved cooking water to the butter-garlic mixture. Simmer gently for a minute while stirring. Gradually mix in 1 cup of Parmesan cheese until melted and sauce is smooth. Add more water if needed.
• Add crispy gnocchi back to the skillet with chopped parsley and lemon zest. Toss until evenly coated. Season with salt and black pepper to taste. Serve immediately, garnished with additional Parmesan and parsley.