Crisp Gnocchi with Brussels Sprouts and Brown Butter

cooking.nytimes.com

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)

1 lemon

4 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal) 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

Directions at cooking.nytimes.com

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