top of page

Recent Posts



Crisp Gnocchi With Brussels Sprouts


1 pound brussels sprouts

1 lemon

½ teaspoon red-pepper flakes

1 (18-ounce) package shelf-stable or refrigerated potato gnocchi

6 tablespoons unsalted butter (sliced into 6 pieces)

¼ cup extra-virgin olive oil

Kosher salt and black pepper

½ teaspoon honey

Freshly grated Parmesan (for serving)


1. Trim and halve brussels sprouts.

2. Peel thick strips of lemon zest (then coarsely chop).

3. Heat 3 tablespoons olive oil over medium-high in a large skillet. Add the brussels sprouts, season with 1/2 teaspoon salt and a bit of pepper.

4. Arrange the brussels sprouts in an even layer with the cut side down.

5. Scatter lemon zest over the top and cook until the brussels sprouts are well browned underneath (approximately 3 to 5 minutes).

6. Add the red pepper flakes. Stir and cook until brussels sprouts are crisp-tender (approximately 2 to 3 minutes).

7. Transfer to a bowl. 8. In the same pan, heat the remaining 1 tablespoon olive oil over medium-high heat.

9. Break up any stuck together gnocchi. Add them to the pan and cook while covered until golden brown on one side (approximately 2 to 4 minutes).

10. Add butter and honey. Season with salt and black pepper. Cook, stirring, until the butter is golden and foaming, for approximately 1 to 2 minutes.

11. Stir in the brussels sprouts until warmed.

12. Serve with grated Parmesan and enjoy!

bottom of page