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

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.

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Meyer lemons (see Tip)

Brussels sprouts,

(16 ounce) package shelf-stable gnocchi

shallots

olive oil, divided

½ teaspoon ground pepper, divided

salt, divided

tomatoes

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.


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


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.


This was a fun and different dinner. The combined flavors were perfect. It was nice and light but also filling.

Yum! I made this with a red onion instead of shallots since shallots tend to be expensive around here and added some garbanzo beans to up the protein. It was delicious. I'm able to find "whole wheat" gnocchi at my local store (just regular gnocchi with added bran) and used that. Even the 6-year-old loved it (though he picked out the onions). Definitely a keeper of a recipe.

Very easy to make. Love the Meyer lemons.

This recipe was a real hit even with nonlovers of Brussel sprouts.

Wow - just wow. I followed the recipe exactly - absolutely delicious and so satisfying. My only complaint is that I m not sure how low calorie it is going to turn out to be because I keep sampling the leftover.

I made the recipe exactly as printed. It was very good and I will make it again. All the flavors went well together and the lemon made it very light.

I loved this! I skipped the sun-dried tomatoes. I added some chicken Italian sausage to the pan for protein.

This was delicious! It looks very impressive and the flavor combinations are unique - add that to the fact that it is incredibly easy!!! Perfect for summer. I could not find Meyer lemons so I followed the note and added orange juice. I accidentally used my white onion for another recipe and had to use yellow... still good! Watching my weight and used cauliflower gnocchi instead - boiled for 2 minuted and then followed the recipe for the rest. If I was having company I would do the regular gnocchi as the presentation would look better but no flavor was lost using the cauliflower gnocchi. This is a keeper!

Made this to use up some Brussel Sprouts left over from Xmas... followed recipe and served with Sauage Sage Stuffing. I found the lemon too much and shall try making this again with half the quantity of lemon juice that is added in at the end.

This crazy-easy sheet pan dinner recipe combines tender gnocchi with roasted Brussels sprouts and Meyer lemon for a flavorful, healthy dinner that's ready in about 30 minutes. 

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Total: 35 minutes

Author : Carolyn Casner

Ingredients

Instructions

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