Heat the butter in a nonstick skillet over medium heat. Once melted and bubbling, add in the cauliflower gnocchi. It can be frozen or thawed! Cook the gnocchi for 2 to 3 minutes, without tossing, until it gets golden brown on one side. Flip and cook for 2 to 3 minutes more. You want it golden brown on both sides and by that point, it should be cooked and warm through!

Pour in the heavy cream, the lemon zest and a pinch of salt and pepper. Stir in the parmesan. Taste and season with more salt and pepper if needed. The gnocchi will soak up a bit of the cream, but it still adds a wonderful richness and texture to the dish. Top with fresh herbs and serve, with more parmesan for topping.