1lbpackage shelf-stable or refrigerated potato gnocchi450g
3tbspolive oil divided
freshly grated Parmesanfor serving
saltto taste
Instructions
Trim and halve the brussels sprouts.
Grate ½ lemon – should have about 1 teaspoon. Squeeze the lemon –you should have about 1 Tbsp
In a large skillet, heat 2 tablespoons olive oil over medium-high. Add the brussels sprouts, season with a generous grind of pepper. Arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes.
Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
In the same 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. If it’s sticking you may wish to add ½ cup water to help it cook for 1 to 2 minutes.
Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.