Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

13 Reviews
From: EatingWell Magazine, November/December 2016

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 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1¼ cups each
  • Per serving: 424 calories; 16 g fat(2 g sat); 7 g fiber; 64 g carbohydrates; 11 g protein; 81 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 862 IU vitamin A; 109 mg vitamin C; 68 mg calcium; 2 mg iron; 551 mg sodium; 677 mg potassium
  • Nutrition Bonus: Vitamin C (182% daily value), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 3½ vegetable, 3 fat

Reviews 13

November 11, 2018
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By: Mary Radford
I have made this several times. It is a treat with a blend of flavors that surprise the taste buds.
February 22, 2018
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By: Olivia
I loved this recipe. I made a couple variations after this recipe and all have been delicious. This is one of my FAVORITE new ways to eat gnocchi.
December 29, 2017
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By: MaxBew
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.
November 19, 2017
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By: ebenezer94
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.
November 12, 2017
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By: Ruth
Very easy to make. Love the Meyer lemons.
October 19, 2017
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By: voraciousgirl
I loved this! I skipped the sun-dried tomatoes. I added some chicken Italian sausage to the pan for protein.
June 12, 2017
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By: Ashley Nichole Evens
Definitly use the orange! A splash of chicken stock and add some fresh sage and procuitto makes a delicious twist on chicken saltimboca sans chicken
May 01, 2017
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By: janet
This was a great vegetarian dinner or also a side with fish for company. I made it as written topped with a little parm.
March 09, 2017
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By: Elizabeth
This was a fun and different dinner. The combined flavors were perfect. It was nice and light, but also filling.
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