Crisp Gnocchi with Brussels Sprouts & Brown Butter | PCFMA

Ingredients

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