Crisp Gnocchi With Brussels Sprouts and Brown Butter | Recipe Cart | Recipe Cart

Ingredients

• 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
• 1 lemon
• 1/4 cup extra-virgin olive oil
• Kosher salt and black pepper
• 1/2 teaspoon red-pepper flakes
• 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
• 6 tablespoons unsalted butter, sliced into 6 pieces
• 1/2 teaspoon honey
• Freshly grated Parmesan, for serving