Crisp Gnocchi With Brussels Sprouts and Brown Butter

Ingredients

• 450g brussels sprouts, or broccoli, cauliflower or cabbage
• 1 lemon
• 60ml extra-virgin olive oil
• 1g red-pepper flakes
• Kosher salt (such as Diamond Crystal) and black pepper
• 1 (500g) package shelf-stable or refrigerated potato gnocchi
• 85g unsalted butter, sliced into 6 pieces
• 3ml honey
• Freshly grated Parmesan, for serving

Instructions

1. Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop the zest.
2. In a large, preferably 30 cm, skillet, heat 45 ml olive oil over medium-high. Add the brussels sprouts, season with 3 g salt and a few grinds of pepper, then arrange them in an even layer, cut-side down. Scatter the lemon zest over the top and cook undisturbed until well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
3. In the same skillet, heat the remaining 15 ml olive oil over medium-high. Break up any stuck gnocchi, add them to the pan and cook covered and undisturbed until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and black pepper, and cook until the butter is golden, nutty-smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warm. Serve with Parmesan.