Tags: dinner - vegetarian - GF - GF vegetarian - GF dinner
Active Time: 25 minutes
Passive Time: N/A
Serves: 4

Super easy weeknight dinner

NY Times

• Brussels sprouts: 1 lb
  
  
• Lemon: 1
  
  
• Olive oil: 1/4 cup
  
  
• Kosher salt: to taste
• Black pepper: to taste
  
  
• Red pepper flakes: 1/2 tsp
  
  
• Gnocchi: 1 (18 oz) package, shelf stable preferred
  
  
• Butter: 6 tbsp
• Honey: 1 tsp
  
  
• Parmesan: to serve

• Can replace brussels sprouts with broccoli, cauliflower, cabbage, etc.
• Refrigerated gnocchi won't crisp as well but still works
• I can only find 16oz packages of gnocchi so that's what I've been using
• Use GF gnocchi to make this GF

1. Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop (you should have about 2 teaspoons chopped zest)
2. In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon 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
3. In the same skillet, heat the remaining 1 tablespoon 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