2 lbs brussels sprouts (or less, if you're not as sprout-happy as I am)
1 Tbsp olive oil
1 lb pre-made gnocchi
2 Tbsp butter or olive oil
1/4 cup chopped walnuts, toasted
salt and pepper
Parmesan or Romano cheese for serving
Preheat your oven to 450 degrees. Rinse the Brussels sprouts, and trim off the bottom if needed. Slice in half, and toss with the olive oil until well coated. Spread out in a single layer (roughly) in a casserole dish, and roast at 450, turning occasionally, until they are tender and deep brown in spots, ~30 minutes. Set aside.
When the sprouts are almost done, cook the gnocchi in boiling water according to the manufacturer's directions. Drain. Heat the butter or olive oil in a large skillet or pot over a medium-high flame, and add the gnocchi. Cook until just beginning to brown, and then add the roasted Brussels sprouts. Cook to heat through. Add the walnuts, and salt and pepper to taste. Serve with grated cheese.