IN A HOT SKILLET, DRIZZLE OLIVE OIL TO LIGHTLY COAT THE BOTTOM OF THE PAN WITH SALT AND PEPPER

ADD 1 LB OF HALVED BRUSSEL SPROUTS (CUT SIDE DOWN), SHALLOT, RED PEPPER FLAKES, THE JUICE OF HALF A LEMON AND LEMON PEELS . ALLOW TO CRISP UNTOUCHED FOR 5 MINUTES

GENTLY STIR THE MIXTURE FOR AN ADDITIONAL 4-8 MINUTES UNTIL BRUSSELS ARE FORK TENDER, THEN REMOVE FROM SKILLET.

ADD GNOCCHI ( WITH A DRIZZLE OF OIL OR PAT OF BUTTER, IF NEEDED) TO THE PAN IN A SINGLE LAYER AND ALLOW TO CRISP UNTOUCHED FOR 5 MINUTES.  

GENTLY STIR GNOCCHI WITH A SPLASH OF BALSAMIC VINEGAR OR 1.5 TSP HONEY AND CONTINUE TO COOK FOR AN ADDITIONAL 4-8 MINUTES. 

RETURN BRUSSELS TO PAN WITH GNOCCHI TO WARM AND SERVE. 

SPRINKLE WITH PARMESAN CHEESE (OPTIONAL)