Gnocchi and brussels sprouts - two of my favorites - combined together in a hearty sidedish.
Ingredients
1 pound Brussels sprouts
1 lemon
2 Tablespoons olive oil
Salt and Pepper
1 (16 ounce) package shelf-stable or refrigerated potato gnocchi
3 Tablespoons butter
1/2 tsp honey
Freshly grated Parmesan cheese
Instructions
Trim Brussels sprouts and cut in half. Using a vegetable peeler, peel thick strips of lemon rind. In a 12-inch skillet, heat one Tablespoon olive oil over medium high heat. Add Brussels sprouts in an even layer, cut side down. Season with salt and pepper. Scatter lemon zest over the top. Cook, undisturbed, until the Brussels sprout are well browned - about 5 minutes. Add red pepper flakes, stir and continue cooking until the Brussels sprouts are crisp tender. Transfer to a bowl.
In same skillet, heat one Tablespoon olive oil over medium heat. Break up any gnocchi and add them to the pan. Cook, covered and undisturbed, until golden brown on one side. Add butter and honey. Season with salt and a generous amount of black pepper. Cook, stirring, until the butter is foamy and golden colored, about 2 minutes. Stir in Brussels sprouts. Serve with grated Parmesan cheese on top.