roasted gnocchi and brussels sprouts with meyer lemon vinaigrette

Dinner

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.

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

Directions

Preheat oven to 450 degrees F.
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.