Pierce the potato with a fork on both sides, wrap in a damp paper towel, and microwave until cooked through, about 5-7 minutes. Remove from skin and let cool, slightly.
In a large bowl, mash together the cooked potato, hummus, parmesan cheese, brown sugar, salt, nutmeg and cinnamon.
Add in the flour, a ½ cup at a time, until a soft dough forms.
Put the dough onto a floured surface, form into a ball, and cut lengthwise into three even sections.
Starting in the middle and working your way out, gently roll eat section into a long thin roll.
Cut each roll into bite size pieces and transfer to a cookie sheet lined with parchment paper.
Bring a large pot of water to a rolling boil.
Once boiling, add several large pinches of salt, stir, and add in ¼ of the gnocchi. Cook until the dough rises to the surface and is soft and tender, about 5-7 minutes. Transfer onto another cookie sheet that has been lined with parchment. Continue cooking the gnocchi in batches. *VERY IMPORTANT NOTE: RESERVE 2-3 LARGE LADLES OF THE STARCHY COOKING LIQUID.
Put it all together:
Melt butter in a large skillet over medium-high heat. Add peppers, Brussels sprouts, and garlic and sauté until slightly golden brown and tender. About 3-4 minutes.
Add the gnocchi to the pan and saute until lightly golden brown, 2-3 minutes. Slowly add in 1-2 ladles of the cooking liquid and simmer until the water reduces by half and a sauce starts to form.
Add another ladle of water and reduce by half again if veggies aren’t cooked to your liking.
Once veggies are cooked, add the lemon juice and zest, the remaining butter, and salt and pepper to taste.
Stir until the butter is melted and finish with the fresh herbs and parmesan cheese.
*WWpts= 6 pts per serving* *WWpts+= 7 pts per serving*