Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour unti just incorporated (do not overmix). Lightly flour a 12 inch piece of parchment paper. Using a small scoop, drop 28-30 level scoops of ricotta mixture onto Parchment paper.
Add 1 TBSP of butter and the INFUSED lemon Olive oil to skillet. Heat over medium high heat 4-5 minutes or just until butter mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove from skillet and keep warm.
Reduce heat to medium. Add remaining butter. Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet. Remove skillet from heat. Add INFUSED Sicillian Lemon White Balsamic Vinegar, pepper flakes, parsley and black pepper. Swirl to combine. Serve gnocchi with sauce over a bed of baby spinach or arugula and shaved Parmesan Cheese.