Trim and halve the Brussels Sprouts (halved). Toss them with 1 tablespoon of Extra Virgin Olive Oil (divided (2 for the Brussels sprouts, 1 for the gnocchi)), a pinch of Salt (to taste) and some Black Pepper (to taste).
Heat a large nonstick or cast-iron skillet over medium-high heat until hot, then add the seasoned Brussels sprouts cut-side down. Cook without moving until deeply browned and crisp, about 6–8 minutes, then stir and cook another 2–3 minutes until tender. Remove sprouts from the pan and set aside.
In the same skillet, add another tablespoon of Extra Virgin Olive Oil (divided (2 for the Brussels sprouts, 1 for the gnocchi)) and 55 g of Unsalted Butter (55 g). Let the butter melt and foam over medium heat.
Add the Potato Gnocchi (about 1 package) to the skillet in a single layer. Let the gnocchi brown and crisp on one side without stirring for 3–4 minutes, then toss or flip to brown the other sides, about 3 more minutes.
Stir the roasted Brussels Sprouts (halved) back into the skillet with the gnocchi. Drizzle in 15 ml of Honey (15 ml) and sprinkle a pinch of Red Pepper Flakes (to taste). Toss to combine and heat through, adjusting seasoning with more Salt (to taste) and Black Pepper (to taste) if needed.
Remove from heat and finish with fresh Lemon Zest () and a generous grate of Parmesan Cheese (grated; for serving) before serving.
