[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]

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.

[[!tag "brussel sprout" gnocchi lemon]]