1 lb brussels sprouts, quartered
1 tbsp lemon zest
3 strips of bacon or 1/4 cup olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes
3 cloves garlic, minced
1 package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter
1 tbsp raw honey
Freshly grated Parmesan, for serving
Heat a large skillet and brown the bacon. I use kitchen scissors to cut the bacon instead of chopping at the end. Transfer cooked bacon to a towel and reserve the oil. If you are not using bacon, heat the olive oil.
Add the brussels sprouts, season with salt and pepper, then arrange the brussels sprouts in an even layer, cut-side down. Cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
In the same skillet, heat 3 tablespoons of butter add the garlic and red pepper flakes. 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 remaining butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden.
Stir in the brussels sprouts and lemon zest and toss until warmed through. Serve with grated Parmesan.
Skip the bacon and use olive oil.