I am a sucker for Trader Joes Cauliflower Gnocchi. I know its hipster. I know its sacrilege but I love them so much and am always looking for new ways to use them.
The other night I had a bag of brussel sprouts (Also a strange love affair) and decided to try something new. This is what became of it!
- 2 Meyer lemons
- 1 pound Brussels sprouts, trimmed and quartered
- 1 (16 ounce) package cauliflower gnocchi
- 1 cup thickly sliced shallots
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
Preheat oven at 450 degrees F.
Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt. Transfer to a large rimmed baking sheet.
Roast, stirring every five minutes so the gnocchis don’t stick 18 to 20 minutes. Turn up to broil to toast tops.
Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with the lemon juice and the remaining 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt.