Adapted from Ali Slagle at New York Times Cooking

2215 cal/recipe

Ingredients

• 6 tbsp olive oil, divided
• 1 lb brussel sprouts, trimmed and halved lengthwise
• 1 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1/4 tsp red pepper flakes
• 16-oz package self-stable potato gnocchi
• 4 tbsp butter, sliced in quarters
• 1/2 tsp honey
• 1 large lemon, zested
• 3/4 c thick cut Parmesan cheese

Directions

• Heat 3 tbsp olive oil in a large cast-iron skillet on medium.
• Add brussel sprouts to hot oil, placing cut side down.
• Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts.
• Cook sprouts undisturbed until bottoms are browned, about 5-8 min.
• Add red pepper and stir well.
• Cook until sprouts are crisp-tender, about 3-5 min.
• Remove sprouts to a bowl.
• Add 3 tbsp olive oil to same skillet.
• Add gnocchi to hot oil, breaking apart any that are stuck together.
• Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min.
• Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well.
• Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min).
• Stir in sprouts and lemon zest until everthing is warmed through.
• Plate and top with Parmesan. Serve warm.

Notes

The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam. It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom.