Roasted Gnocchi Brussels Sprouts with Meyer Lemon Vinaigrette

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.



  • 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




  • 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!



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