Crisp Gnocchi and Brussels Sprouts

Good and will definitely make it again. From Ali Slagle at NYT. I roasted a sheet full of brussel sprouts at 425 for 20 minutes. I added squeezed lemon juice to the mix at the end. Comments suggested balsamic instead of honey and pancetta instead of butter, or in addition to butter.

Yield: 4 servings

1+ pounds brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon, zested in thick strips

4 tablespoons extra-virgin olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes
1(18-ounce) package shelf-stable or refrigerated potato gnocchi
4 tablespoons unsalted butter, sliced into pieces
½ teaspoon honey (or 1 Tbsp balsamic vinegar)
Freshly grated Parmesan, for serving

Fresh lemon juice to squeeze on top

PREPARATION

1. Preheat oven to 425F.
2. Trim and halve the brussels sprouts. Place the sprouts with 2 tbsp of olive oil on a baking sheet and season with ½ teaspoon salt and a few grinds of pepper. Arrange sprouts cut-side down in a single layer. Scatter the lemon zest over the tops.
3. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
4. In a 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, red pepper flakes, 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. 
5. Stir in the brussels sprouts until warmed through. Drizzle with lemon. Serve with grated Parmesan.