Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Alicia Calvo, MPH, RDN, CDCES, CEDRD
Adapted from: EatingWell: https://www.eatingwell.com/recipe/255748/roasted-gnocchi-brussels-sprouts-with-meyer-lemon-vinaigrette/
Yeild: 4 Prep time: 15 minutes Cook time: 20 minutes Total Time: 35 minutes
Simply toss gnocchi with Meyer lemon slices and Brussels sprouts and roast on a single sheet pan for 15 minutes and then toss with sun dried tomatoes and Meyer lemon vinaigrette. Meyer lemons are thought to be a cross between a lemon and a mandarin orange. It has a distinct sweet,-tart floral taste and a smooth, deep yellow skin. They are in season during the end of winter and early spring. They make for a perfect vinaigrette or used for desserts.
Ingredients:
2 Meyer lemons
2 – 10 oz. bags Brussels sprouts, shredded
1 (16 ounce) package shelf-stable gnocchi
1 cup thickly sliced shallots
2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
¼ cup slivered oil-packed sun-dried tomatoes
Instructions:
1. Preheat oven to 450 degrees F.
2. 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 lined with foil.
3. Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 minutes.
4. Remove sheet pan from oven, squeeze juice from the remaining lemon and toss with sun dried tomatoes, the remaining ¼ teaspoon pepper and 1/8 teaspoon salt. Return the gnocchi mixture to the oven and bake another 2 minutes.
Nutrition Facts:
Serves: 4
Calories: 360
Total Fat: 8 g
Total Carbohydrates: 65 g
Protein: 11 g
Equivalents: 2 vegetable proteins, 2 starches, 2 vegetable, 2 fat