1 [[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]
3 Adapted from Ali Slagle at New York Times Cooking
9 + 6 tbsp olive oil, divided
10 + 1 lb brussel sprouts, trimmed and halved lengthwise
12 + 1/2 tsp ground black pepper, divided
13 + 1/4 tsp red pepper flakes
14 + 18-oz package self-stable potato gnocchi
15 + 4 tbsp butter, sliced in quarters
17 + 1 large lemon, zested
18 + 3/4 c thick cut Parmesan cheese
22 + Heat 3 tbsp olive oil in a large cast-iron skillet on medium.
23 + Add brussel sprouts to hot oil, placing cut side down.
24 + Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts.
25 + Cook sprouts undisturbed until bottoms are browned, about 5-8 min.
26 + Add red pepper and stir well.
27 + Cook until sprouts are crisp-tender, about 3-5 min.
28 + Remove sprouts to a bowl.
29 + Add 3 tbsp olive oil to same skillet.
30 + Add gnocchi to hot oil, breaking apart any that are stuck together.
31 + Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min.
32 + Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well.
33 + Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min).
34 + Stir in sprouts and lemon zest until everthing is warmed through.
35 + Plate and top with Parmesan. Serve warm.
37 [[!tag "brussel sprout" gnocchi lemon]]