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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
Source: EatingWell Magazine, November/December 2016

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Read the full recipe after the video.

Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450 degrees F.

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  • 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

424 calories; protein 10.6g; carbohydrates 64.5g; dietary fiber 7g; sugars 6.3g; fat 15.8g; saturated fat 2.2g; vitamin a iu 862IU; vitamin c 108.8mg; folate 80.5mcg; calcium 68.2mg; iron 2.1mg; magnesium 38.8mg; potassium 676.5mg; sodium 550.5mg; thiamin 0.2mg.
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