Place a large skillet (that has a lid) over medium-high. Once the pan is hot, add the pancetta and cook until chewy, but not too crispy. 3-4 minutes. Set pancetta aside, and pour the fat off of the pan. After draining the fat, the pan should still be coated with a layer of the pork fat, this will add nice flavor to the brussel sprouts. Return pan to the stove.
Layer the bottom of the pan with the shaved brussel sprouts, and let them cook undisturbed for 3 minutes. Stir once, then let cook for another 2 minutes.
Add a tablespoon of olive oil, and stir in the sliced shallot. Add in the maple syrup, balsamic vinegar, half of the lemon zest, red pepper flakes, and the salt and pepper. Sauté for 3-4 minutes until the brussel sprouts and shallot are both soft. Remove mixture to a bowl and set aside.
Melt 2 tablespoons of butter in the pan over medium-high heat. Break apart the gnocchi from the package and place in a single layer in the pan. Cover with a lid, and let the gnocchi cook undisturbed for 4 minutes.
Stir in the remaining 3 tablespoons of butter, and cook for another 2 minutes, allowing the butter to brown. Stir every 30 seconds or so.
Squeeze in the juice from half of the lemon and stir. Return the brussel sprouts and pancetta to the pan. Stir for a few minutes until everything is heated through. Turn off the heat, stir in the remaining lemon zest and the parmesan cheese.
Serve with parmesan cheese for topping.
