|1 cup||Whole-Milk Ricotta Cheese|
|½ cup||Parmesan Cheese, grated|
|½ cup||Parmesan Cheese, shaved|
|½ cup||Flour, plus additional for dusting|
|¼ cup||Butter, divided|
|2 TBSP||FUSED Lemon Olive Oil|
|½ tsp||Freshly Ground Black Pepper|
|1 TBSP||Fresh Parsley, minced|
|2 cups||Baby Spinach|
|1 tsp||INFUSED Lemon Twist Sea Salt|
Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until 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 FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or 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 juice, pepper flakes, parsley and black pepper. Swirl to combine.
Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.