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New York Times Top 50 Recipes | Crispy Gnocchi & Brussels Sprouts by @itsalislagle @nytcooking Ingredients • Brussels sprouts, halved • Zest of 1 lemon • 3 tbsp (45 ml) extra virgin olive oil, divided (2 for the Brussels sprouts, 1 for the gnocchi) @terradelyssa • Salt and pepper, to taste • Red pepper flakes, to taste @flatironpepper • 1 package (about 450 g) potato gnocchi • 4 tbsp (55 g) unsalted butter • 1 tbsp (15 ml) honey • Grated Parmesan cheese, for serving This one's prett...
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