This is yet another NY Times recipe that I adapted to make it even easier and faster than the original one. I like it because it is packed with the full flavors of roasted brussels sprouts, as well as the  crunchiness of the gnocchi. The originality of this recipe comes from the fact that the gnocchi are browned in a skillet with butter, instead of being boiled in water. This gives them a nice crunchiness and makes them less mushy than the traditional way of cooking.

Ingredients (serves 4):

2 tbsp butter
2 packs store bought fresh gnocchi
2 cups brussels sprouts
1/2 tsp honey
1/2 tsp red chili flakes
Grated Parmesan

Pre-heat the oven to 425F.

Wash the brussels sprouts, trim and slice them in two lengthwise, and put them on a baking tray lined with aluminum foil. Sprinkle generously with olive oil, salt and pepper, mix well and make sure the sprouts are placed cut face down. Put in the oven for about 20-25 minutes, until fully roasted. Mix a few times during the roasting process.

In a large frying pan or skillet, melt the butter and add the gnocchi. Cook on high for about 5-10 minutes, mixing regularly, until the gnocchi are cooked and have a nice golden color.

Stir in the brussels sprouts, honey and chili flakes, and combine together. Serve with grated Parmesan.