Step 1

Clean and chop off the ends of the brussels sprouts, and any brown leaves. Slice into halves, or quarters if they’re particularly large.

Step 2

Cook the brussels sprouts OPTION 1, SKILLET:

Step 3

Heat 3 Tbsp / 42g of the oil in a large skillet over medium heat. Add brussels sprouts in an even layer, sprinkle with 1/2 tsp salt and some pepper. Sprinkle over lemon zest and cook for 10-15 minutes, stirring occasionally, or until sprouts are crispy and a nice golden brown.

Step 4

Add the red pepper flakes and stir, cook for another 3-4 minutes or until sprouts are crisp and tender.

Step 5

Transfer to a plate or bowl while you cook the gnocchi.

Step 6

OPTION 2, OVEN:

Step 7

Preheat oven to 450°F / 232°C.

Step 8

Toss the brussels sprouts with 3 Tbsp of oil, 1/2 tsp salt, some pepper, lemon zest, and red pepper to evenly coat; spread in an even layer on a baking sheet lined with parchment paper. Roast in the oven for about 15 minutes, or until crispy, golden, and tender. While roasting, prepare gnocchi.

Step 9

Add the remaining 1 tbsp / 14g of oil to a skillet over medium-high heat. Add gnocchi in an even layer and cook without stirring, 3-4 minutes or until golden brown underneath.

Step 10

Add butter and honey, season with salt and pepper. Cook until butter has melted and starts to turn golden brown and nutty smelling, this can take several minutes.

Step 11

Add the brussels sprouts to the skillet and cook just until everything is warmed through.

Step 12

Remove from heat and serve with a sprinkling of parmesan cheese.