Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

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


  1. Preheat oven to 450°F.
  2. 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.
  3. Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.
  4. 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


  1. 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.
  2. 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).

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