2 Meyer lemons
1 pound of Brussel sprouts, trimmed and quartered
1 (16 ounce) package shelf - stable gnocchi
1 cup sliced shallots
4 tablespoons of extra-virgin olive oil
1/2 tablespoon ground pepper
1/2 tablespoon salt
1/4 cup slivered oil-packed sun-dried tomatoes
Instructions: Preheat oven to 450 degrees F, Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon 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 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt.