Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Preheat oven to 450 degrees F.Advertisement
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.
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.
3 starch, 3 1/2 vegetable, 3 fat