Gnocchi with brussels sprouts and brown butter

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)

2 cups spinach or another green, chopped
1 lemon
4 tablespoons extra-virgin olive oil
salt and black pepper
½ teaspoon red-pepper flakes
24 oz gnocchi (I used two bags of Trader Joe's cauliflower gnocchi)
3 tablespoons unsalted butter
1 teaspoon honey
freshly grated Parmesan, for serving (optional)


Trim and quarter the Brussels sprouts. Zest lemon.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the brussels sprouts, season with ½ teaspoon salt and 1/4 tsp pepper, then arrange the brussels sprouts in an even layer.  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, 5 minutes. Scatter the lemon zest over the top let cook for 2-3 more minutes. Transfer to a medium bowl.

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, with a little extra water in the pan. Once they are fully cooked/defrosted but not yet browned, add the butter and honey, a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty-smelling, and foaming, 1 to 2 minutes. Mix in the Brussels sprouts until warmed through, and squeeze juice of 1/2 lemon over the recipe and mix. Serve with grated Parmesan.