Name: Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Cook time: 15 min
Total time: 35 min
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; 0.5 teaspoon ground pepper, divided; 0.25 teaspoon salt, divided; 0.25 cup slivered oil-packed sun-dried tomatoes

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

4.7

(20)

19 Reviews

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.

Carolyn Casner

Updated on June 8, 2018

Cook Time:

15 mins

Additional Time:

20 mins

Total Time:

35 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Healthy Aging High Fiber Low Added Sugars Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

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.

Tips

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 Facts (per serving)

424	Calories
16g	Fat
65g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 424
% Daily Value *
Total Carbohydrate 65g	23%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 11g	21%
Total Fat 16g	20%
Saturated Fat 2g	11%
Vitamin A 862IU	17%
Vitamin C 109mg	121%
Folate 81mcg	20%
Sodium 551mg	24%
Calcium 68mg	5%
Iron 2mg	12%
Magnesium 39mg	9%
Potassium 677mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.