Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
Ingredients
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2 Meyer lemons
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1 pound Brussels sprouts, trimmed and quartered
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1 (16 ounce) package shelf-stable gnocchi
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1 cup thickly sliced shallots
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4 tablespoons extra-virgin olive oil, divided
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½ teaspoon ground pepper, divided
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¼ teaspoon salt, divided
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¼ cup slivered oil-packed sun-dried tomatoes
Method
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Preheat oven to 450 degrees F.
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Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt. Transfer to a large rimmed baking sheet.
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Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.
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Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with sun-dried tomatoes, the lemon juice and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.
