Crisp Gnocchi With Brussels Sprouts and Brown Butter

Ingredients

Ingredients

• 1 lb brussels sprouts
• 1 lemon
• 4 tbsp extra-virgin olive oil
• kosher salt
• black pepper
• ½ tsp red-pepper flakes
• 1 potato gnocchi (shelf-stable or refrigerated)
• 6 tbsp unsalted butter
• ½ tsp honey
• freshly grated parmesan

Instructions

1. Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop (about 2 teaspoons chopped zest).
2. Heat 3 tablespoons olive oil in a large 12‑inch skillet over medium‑high. Add the brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper, and arrange cut side down in an even layer. Scatter the lemon zest over the top and cook, undisturbed, until well browned underneath, 3 to 5 minutes.
3. Add the red‑pepper flakes, stir and cook until the brussels sprouts are crisp‑tender, 2 to 3 minutes. Transfer to a medium bowl.
4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium‑high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes.
5. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes.
6. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.