Gnocchi and Brussels Sprouts

To be honest, this is a great way to make brussels sprouts-- which is how I usually make them- less the gnocchi and honey. I felt this recipe was missing some more "sauce" and was a bit too dry as is:

1 POUND BRUSSELS SPROUTS 
1 LEMON 
¼ CUP EXTRA-VIRGIN OLIVE OIL 
 KOSHER SALT AND BLACK PEPPER 
½ TEASPOON RED-PEPPER FLAKES 

1 (18-OUNCE) PACKAGE POTATO GNOCCHI 
6 TABLESPOONS UNSALTED BUTTER, SLICED INTO 6 PIECES 
½ TEASPOON HONEY 
FRESHLY GRATED PARMESAN, FOR SERVING 

PREPARATION TRIM AND HALVE THE BRUSSELS SPROUTS. 
USING A VEGETABLE PEELER, PEEL THICK STRIPS OF LEMON ZEST, THEN COARSELY CHOP. (YOU SHOULD HAVE ABOUT 2 TEASPOONS CHOPPED ZEST.) 

IN A LARGE SKILLET, HEAT 3 TABLESPOONS OLIVE OIL OVER MEDIUM-HIGH. ADD THE BRUSSELS SPROUTS, SEASON WITH 1/2 TEASPOON SALT AND A FEW GRINDS OF PEPPER, THEN ARRANGE THE BRUSSELS SPROUTS IN AN EVEN LAYER, CUT-SIDE DOWN. SCATTER THE LEMON ZEST OVER THE TOP AND COOK, UNDISTURBED, UNTIL THE BRUSSELS SPROUTS ARE WELL BROWNED UNDERNEATH, 3 TO 5 MINUTES. 

ADD THE RED-PEPPER FLAKES, STIR AND COOK UNTIL THE BRUSSELS SPROUTS ARE CRISP-TENDER, 2 TO 3 MINUTES. TRANSFER TO A MEDIUM BOWL. 

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 COOK, STIRRING, UNTIL THE BUTTER IS GOLDEN, NUTTY SMELLING AND FOAMING, 1 TO 2 MINUTES. 

STIR IN THE BRUSSELS SPROUTS UNTIL WARMED THROUGH. SERVE WITH GRATED PARMESAN