Coat the bottom of large skillet with the olive oil and place it over medium heat.

Give the oil a minute to heat up, then add the mushrooms in an even layer.

Let the mushrooms cook, undisturbed, for about 5 minutes on each side, until tender and browned.

Remove the mushrooms from the skillet and transfer them to a plate.

Add the butter to the skillet. Heat the butter until it melts and begins to bubble.

Add the gnocchi to the skillet in a relatively even layer, using a spoon to break up clumps.

Let the gnocchi cook for about 4 minutes, flipping them once or twice, until golden all over with brown spots.

Push the gnocchi to the side. You can add a bit more butter if the skillet seems very dry. Let it melt, then add the garlic.

Cook the garlic for about 1 minute, until very fragrant.

Return the mushrooms to the skillet and give everything a stir to combine the ingredients. Stir in the sherry and let everything cook for about 2 minutes more, until the alcohol has cooked off.

Remove the skillet from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Divide onto plates and serve.