Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

• Vegan

• Produce

  • 1 lb Brussels sprouts
  • 2 Meyer lemons
  • 1 cup Shallots
  • 1/4 cup Sun-dried tomatoes, oil packed

• Pasta & Grains

  • 1 (16 ounce package Shelf-stable gnocchi

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

Found on eatingwell.com

Description

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°F. 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. 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, ¼ teaspoon pepper and ⅛ teaspoon salt.

Nutrition