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Crisp Gnocchi with Brussels Sprouts and Brown Butter
Ingredients
  • 1 pound brussels sprouts
  • 1 lemon
  • ¼ cup extra-virgin olive oil
  • Kosher salt and black pepper
  • ½ teaspoon red-pepper flakes
  • 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
  • 6 tablespoons unsalted butter, sliced into 6 pieces
  • ½ teaspoon honey
  • Freshly grated Parmesan, for serving
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