Crisp Gnocchi With Brussels Sprouts and Brown Butter NY Times Cooking Ali Slagle Yield: 4 servings 1 pound brussels sprouts 1 lemon ¼ cup extra-virgin olive oil Kosher salt and black pepper ½ tsp. red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 Tbsp. unsalted butter, sliced into 6 pieces ½ tsp. honey Freshly grated Parmesan, for serving Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 tsp. chopped zest.) In a large (preferably 12-inch) skillet, heat 3 Tbsp. olive oil over medium-high. Add the brussels sprouts, season with ½ tsp. salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl. In the same skillet, heat the remaining 1 Tbsp. olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan. Note: To cook the store-bought gnocchi: No need to boil them. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work but the shelf-stable ones crisp up better.

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