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 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.