1-First Step: Melt 3 tablespoons of butter in a 10-inch skillet over medium heat, ensuring even coverage for optimal frying.

2-Second Step: Add the minced garlic and cook for about 1 minute, stirring constantly to lightly brown it and release its aroma.

3-Third Step: Add the 1 lb of shelf-stable gnocchi directly to the pan and fry for 12-15 minutes, stirring every 2-3 minutes until it’s golden and crisp; adjust the heat to avoid burning.

4-Fourth Step: Once the gnocchi is crispy, reduce the heat to low and stir in the remaining butter, 1 teaspoon Italian seasoning, crushed red pepper flakes to taste, ½ teaspoon salt, ¼ to ½ teaspoon black pepper, and 1 teaspoon lemon zest; toss everything to coat evenly.

5-Fifth Step: Remove from heat, stir in ¼ cup Parmesan cheese, and let it cool slightly for the flavors to meld.

6-Final Step: Serve immediately, garnished with chopped parsley and extra Parmesan if desired, for a dish that yields 2-3 main servings or 4 as a side.