Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions. Reserve 1 1/4 cup of pasta water then drain. Keep gnocchi warm.

Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the bacon and cook for 3-5 minutes or until browned.

Add in the mushrooms, salt, and pepper. Cook, stirring frequently, for 3-5 minutes.

Add in the corn and cook for 3 minutes.

Toss in the white and light green scallion parts and cook for 1-2 minutes.

Add 1 cup of gnocchi water, butter, and lemon juice to the pot with the vegetables. Increase the heat to medium and cook, sstirring frequently, for 2 minutes.

Add the gnocchi to the pan and toss to coat. Season with salt and pepper if needed.

Stir in the parmesan cheese.

Divide the gnocchi and vegetables between 4 bowls and top with dark green scallions and parmesan cheese.