-[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]
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-Adapted from Ali Slagle at New York Times Cooking
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-2215 cal/recipe
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-## Ingredients
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-+ 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
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-## Directions
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-+ 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.
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-## 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.
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-[[!tag "brussel sprout" gnocchi lemon]]