Roasted Gnocchi Brussels Sprouts with Meyer Lemon Vinaigrette
I adore gnocchi. Those pillowy dumplings from Italy that created for grabbing an array of sauces. From a natural brown butter to a marinara sauce or also your favourite pesto sauce, gnocchi is a delightful side dish and can liven up any supper menu. Before getting across this recipe, I had never imagined about cooking the gnocchi. The typical way to prepare gnocchi is to omit the dumplings into a pot of heating water for a few minutes until they float. Cooking them in a high heat oven rather than brilliant–they cover up the oil that you spray on top of them and receive a delightfully crispy outside as well. This recipe sets the roasted, store-bought gnocchi with cut Brussels sprouts, tart dried tomatoes, and a lemon vinaigrette. Such a different method that I will prepare repeatedly!
This recipe is two side meals in one. Pillows of potato gnocchi are rolled and cooked with Brussels sprouts. The whole mixture set with a Meyer lemon vinaigrette. Meyer lemons taste slightly acidic and more delicious than natural lemons if you can’t get Meyer lemons, other two parts lemon juice, and 1 part pure orange juice.
If I prepare it over, I will divide the lemon juice. Wow, it was tart. It was also a little dry. Replacing the sun-dried tomatoes with some grape tomatoes would add some shade and moisture. I extremely suggest oiling or sprinkling the roasting pan if, like me, you need to take a bit of the olive oil from the measure used in roasting. The meal stuck to the pot a bit.
To resolve the acidity issue, I added shredded parmesan to each serving, which helped quite a little. I would have the cheese, even with the lemon juice divided.
INGREDIENTS
- 2 Meyer lemons
- 1 pound of trimmed and quartered Brussels sprouts
- One package of shelf-stable gnocchi
- 1 cup of thickly sliced shallots
- Four tablespoons of extra-virgin olive oil
- ½ teaspoon of ground pepper
- Salt- as you want
- ¼ cup of slivered oil-packed sun-dried tomatoes
INSTRUCTIONS
- Toss in a medium bowl with Meyer lemon, Brussels sprouts, gnocchi, shallots, olive oil, pepper, and salt.
- Roast at 450-degree F for 18-20 minutes and transfer to a small bowl.
- Squeeze juice from a lemon. Mix with sun-dried tomatoes, lemon juice and olive oil, pepper, and salt.
Serve with happiness!
