Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

In this quick vegetarian dinner recipe, you can skip boiling the gnocchi—they'll __cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.

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• By: Carolyn Casner EatingWell Recipe Developer & Tester

Ingredients 4 servings

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• 2 Meyer lemons (see Tip)
• 1 pound Brussels sprouts, trimmed and quartered
• 1 (16 ounce) package shelf-stable gnocchi
• 1 cup thickly sliced shallots

• 4 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon ground pepper, divided
• 1/4 teaspoon salt, divided
• 1/4 cup slivered oil-packed sun-dried tomatoes