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PdfPre-heat the oven to 400
Trim and halve the brussels sprouts. Spread them on a baking sheet with olive oil. Add salt and pepper.
Put the brussel sprouts in the oven for 15mins.
Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.) Add in the lemon zest to the baking sheet after 10mins of baking.
Brown the butter on medium-high heat until it foams and then goes down.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes.
Add the butter and honey, season with salt and a generous amount of black pepper, and stir in the brussels sprouts until warmed through.
Serve with grated Parmesan.