Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

(from castro15’s recipe box)

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

  1. Preheat oven to 450°F.
  2. 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.

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

  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, ¼ teaspoon pepper and ⅛ teaspoon salt.

  5. 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.
  6. Organic lemons are less likely to have traces of fungicides commonly used on citrus. So choose organic when cooking with lemon peel and zest.

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