Crisp Gnocchi With Brussels Sprouts and Brown Butter

🥘 Ingredients

• Brussels sprouts 1 pound
• lemon 1
• extra-virgin olive oil 3 Tbsp
• kosher salt ½ tsp
• black pepper
• red-pepper flakes ½ tsp
• extra-virgin olive oil 1 Tbsp
• potato gnocchi 18 ounces
• unsalted butter 6 Tbsp
• honey ½ tsp
• Parmesan

1. 1

   Trim and halve the Brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage). Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop (you should have about 2 teaspoons chopped zest).
2. 2

   In a large (preferably 12-inch) skillet, heat extra-virgin olive oil over medium-high. Add the Brussels sprouts, season with kosher salt and a few grinds of black pepper , then arrange the Brussels sprouts in an even layer, cut side down. Scatter the lemon zest over the top and cook, undisturbed, until the Brussels sprouts are well browned underneath, 3 to 5 minutes . Add the red-pepper flakes , stir and cook until the Brussels sprouts are crisp-tender, 2 to 3 minutes . Transfer to a medium bowl .
3. 3

   In the same skillet, heat the remaining extra-virgin olive oil over medium-high. Break up any potato gnocchi (shelf-stable or refrigerated) that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes . Add the unsalted butter (sliced into 6 pieces) and honey , season with kosher salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes . Stir in the Brussels sprouts until warmed through. Serve with Parmesan (freshly grated, for serving).