1-Begin by melting 3 tablespoons of unsalted butter in a 10-inch pan over medium heat until it bubbles slightly.

2-Add 2 to 3 cloves of minced garlic and cook for about 1 minute, stirring constantly until it’s lightly browned for that aromatic flavor.

3-Stir in the 1 pound of uncooked shelf-stable gnocchi and fry for 12 to 15 minutes, making sure to stir every 2 to 3 minutes to avoid burning; lower the heat if the pan gets too hot.

4-Once the gnocchi turns golden and crispy, reduce the heat to low and add the remaining 2 to 3 tablespoons of unsalted butter along with 1 teaspoon lemon zest, 1 teaspoon Italian seasoning, crushed red pepper flakes to taste, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon black pepper.

5-Toss everything together to coat the gnocchi and melt the butter fully, then remove from heat.

6-Stir in 1/4 cup grated or shredded parmesan cheese and let it cool for several minutes before serving; garnish with chopped parsley and extra parmesan if you like.

7-For variations, mix in additional ingredients such as vegetables or meats at the start to customize, keeping in mind the total time of around 20 minutes.