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Trim and halve the brussels sprouts.
Finely grate the lemon zest until you have approximately 2 tsp of zest.
In a large skillet (12-inch or larger), heat some olive oil on medium-high heat.
Once the oil is hot, add the brussels sprouts. Arrange them so that they are cut-side down.
Add ½ tsp of salt and some black pepper. Scatter the lemon zest over the top.
Let the brussels sprouts cook, undisturbed, until they are well browned underneath, about 3-5 minutes.
Add the red pepper flakes, stir, and cook for another 2-3 minutes, until the brussels sprouts are crisp-tender.
Transfer to a bowl.
In the same skillet, heat some more olive oil over medium-high heat.
Break apart any gnocchi that are stuck together. Add them to the pan and cook, covered and undisturbed, for 2-4 minutes, until they are golden brown on one side.
Add the butter and honey, season with salt and a generous amount of black pepper.
Cook, stirring, until the butter is golden, nutty smelling, and foaming, approximately 1-2 minutes.
Stir in the brussels sprouts until everything is warmed through.
Top with Parmesan cheese and enjoy!