Categories: Pasta
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
- 1/2 teaspoon ground pepper, divided
- 1/4 teaspoon salt, divided
- 1/4 cup slivered oil-packed sun-dried tomatoes
Directions
- Preheat oven to 450°F.
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Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ 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, ¼ teaspoon pepper and ⅛ teaspoon salt.
- Tips: Sunny yellow Meyer lemons have a distinctive sweet-tart floral taste. Find them in late winter and early spring in well-stocked markets. You can substitute for the juice with 2 parts lemon juice and 1 part orange juice.
- Organic lemons are less likely to have traces of fungicides commonly used on citrus. So choose organic when cooking with lemon peel and zest.