Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Name: Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Total time: 35 min
Ingredients: 2 Meyer lemons (see Tip); 1 pound Brussels sprouts, trimmed and quartered; 1 (16 ounce) package shelf-stable gnocchi; 1 cup thickly sliced shallots; 4 tablespoons extra-virgin olive oil, divided; ½ teaspoon ground pepper, divided; ¼ teaspoon salt, divided; ¼ cup slivered oil-packed sun-dried tomatoes

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Total: 35 minutes

Author : Carolyn Casner

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Ingredients

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2 Meyer lemons (see Tip)1 pound Brussels sprouts, trimmed and quartered1 (16 ounce) package shelf-stable gnocchi1 cup thickly sliced shallots4 tablespoons extra-virgin olive oil, divided½ teaspoon ground pepper, divided¼ teaspoon salt, divided¼ cup slivered oil-packed sun-dried tomatoes

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Instructions

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Step 1

Preheat oven to 450 degrees F.

Step 2

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.

Step 3

Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.

Step 4

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.