New to the Repertoire: Baked Brussel Sprout Gnocchi

It's early March, and at work we are just starting to think about what we are going to planting in the garden. Meanwhile, I've been enjoying the last few weeks of winter vegetables - roasted sweet potatoes, onions and garlic galore, and now Brussels sprouts.

While dinner was baking in the oven today, I was prepping this sprout-gnocchi combo for lunch tomorrow. I let it cool, packed it up, and threw the vinaigrette in an empty jar for tomorrow.

Ingredients
2 Meyer lemons
1 pound Brussels sprouts, trimmed and quartered
1 (12 ounce) package refrigerated gnocchi
1/2 medium onion, sliced
4 tablespoons extra-virgin olive oil, divided
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
¼ cup slivered oil-packed sun-dried tomatoes

Directions
1. Preheat oven to 450 degrees.

2. Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, 2 Tablespoons oil, 1/4 teaspoon pepper, 1/8 teaspoon 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, about 18-20 minutes.

4. To serve, combine with the juice of 1 lemon, sun-dried tomatoes, 2 tablespoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt. 

Allergens: wheat

Nutrition (1/3 recipe): 420 calories, 19 g fat, 2.5 g saturated fat, 0 mg cholesterol, 731 mg sodium, 875 mg potassium, 62 mg carbohydrate, 12 g fiber, 7 g sugar, 12 g protein, 24% vitamin A, 321% vitamin C, 19% iron, 13% calcium, 22% vitamin B-6, 18% vitamin E, 14% phosphorous, 19% thiamine, 11% riboflavin
Cost: TBD
Season: Late Winter/ Early Spring

Adapted from: http://www.eatingwell.com/recipe/255748/roasted-gnocchi-brussels-sprouts-with-meyer-lemon-vinaigrette/