For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sauteed Brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: no need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.
450g Brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
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