Yikes. I needed to get my mind off that bummer of an election so I cooked dinner tonight. If you can’t find Meyer lemons, use 1 small regular lemon in Step 2 and use 2 tbsp lemon juice with 1 tbsp orange juice in Step 4.
- 2 Meyer lemons
- 1 pound Brussels sprouts, trimmed and quartered
- 1 16-ounce package shelf-stable gnocchi
- 1 diced shallot
- 4 tbsp EVOO, divided
- 1/2 tsp ground pepper, divided
- 1/4 tsp salt, divided
- 1/4 cup slivered oil-packed sun-dried tomatoes
- Preheat oven to 450°F.
- Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallot, 2 tbsp oil, 1/4 tsp pepper, and 1/8 tsp 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 tbsp oil, 1/4 tsp pepper, and 1/8 tsp salt. Serves 4 (serving size: 1 1/4 cups each).
I chose to serve this with Buttermilk-Sage Mashed Potatoes. Recipe follows. Have your buttermilk and butter at room temperature so they won’t cool the potatoes too much when you start mashing.
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 3/4 cup buttermilk, at room temperature
- 2 tbsp butter, at room temperature
- 2 tbsp chopped fresh sage
- 1/2 tsp salt
- 1/4 tsp ground pepper
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes; cover and steam until tender, about 15 minutes.
- Transfer the potatoes to a large bowl. Add buttermilk, butter, sage, salt, and pepper. Mash to desired consistency. Serves 4 (serving size: about 1 cup each).