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Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Carolyn Casner
  • 35 minutes
  • Serves 4

INGREDIENTS

1 lb

Brussels sprouts

2

Meyer lemons

1 cup

Shallots

1/4 cup

Sun-dried tomatoes, oil-packed

1 16 ounce package

Shelf-stable gnocchi

1/2 tsp

Pepper, ground

1/4 tsp

Salt

4 tbsp

Olive oil, extra-virgin