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Crisp Gnocchi With Brussels Sprouts and Brown Butter

cooking.nytimes.com

INGREDIENTS

1 lb

brussels sprouts

1

lemon

1/4 cup

olive oil

1 serving

kosher salt

1/2 tsp

red pepper flakes

18 oz

potato gnocchi

6 tbsp

unsalted butter

1/2 tsp

honey

1 serving

parmesan

View Detailed Directions