Roasted Gnocchi and Brussels Sprouts

By Ellie

4 Person

35 Minutes

424 Calories

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

¼ cup slivered oil-packed sun-dried tomatoes
¼ tsp. salt, divided
½ tsp. ground pepper, divided
4 tbsp. extra-virgin olive oil, divided
1 cup thickly sliced shallots
1 (16 ounce) package shelf-stable gnocchi
1 pound Brussels sprouts, trimmed and quartered
2 Meyer lemons (see Tip)

Method

01

Preheat oven to 450°F.
02

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.
03

Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.
04

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.
05

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 in citrus. So choose organic when cooking with lemon peel and zest.

Related Tags

Brussel Sprouts Recipes

Roasted Gnocchi and Brussels Sprouts

3.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 424 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

¼ cup slivered oil-packed sun-dried tomatoes

¼ tsp. salt, divided

½ tsp. ground pepper, divided

4 tbsp. extra-virgin olive oil, divided

1 cup thickly sliced shallots

1 (16 ounce) package shelf-stable gnocchi

1 pound Brussels sprouts, trimmed and quartered

2 Meyer lemons (see Tip)

03 Method

Step 1

Preheat oven to 450°F.

Step 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.

Step 3

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

Step 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.

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

04 Author