Add new recipe "Gnocchi with Brussel Sprouts".

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+[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]
+
+Adapted from Ali Slagle at New York Times Cooking
+
+2350 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
++ 18-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.
+
+[[!tag "brussel sprouts" gnocchi lemon]]