Recipe – Roasted Gnocchi & Brussels Sprouts with Lemon Vinaigrette
This recipe was put together with using in-season spring favorites! Our merchants make it easy to add your favorite items to your Mercato cart and place an order for local delivery or pickup downtown! Order once from multiple merchants and simplify your Cinco de Mayo celebrations!
· 1 lb. Potato Gnocchi, Pastaria
· 1 lb. Brussels Sprouts, trimmed & quartered, Mini-Super
· 2 medium or large Shallots peeled & sliced, Mini-Super
· 2 Lemons, Mini-Super
· 4 tbsps. Extra Virgin Olive Oil, divided, Green Olive Company
· Salt & Pepper to taste
· 1/4 cup sliced Sun Dried Tomatoes Packed in Oil (optional)
Joseph Drouhin – Laforêt Bourgogne Chardonnay, The Barrel and Bottle
Black & White Cookies, Block’s Bagels
Tiramisu Slice, Pastaria
Preheat oven to 450 degrees fahrenheit.
Bring water to a boil for gnocchi. Add gnocchi to boiling water and stir to ensure it doesn’t stick together. When the gnocchi floats to the top of the water try one to determine that it is tender yet firm. If cooked to your liking remove from heat and drain.
Slice and seed 1 lemon. Combine in a large bowl with brussels sprouts, drained gnocchi, shallots, 2 tbsps. extra virgin olive oil, salt and pepper to taste. Transfer to a large rimmed baking sheet.
Roast until the gnocchi are plump and the brussels sprouts are tender, 18 to 20 minutes. Stir a few times while roasting to ensure even cooking.
Juice the remaining lemon. Return the gnocchi mixture to the bowl and toss with sun-dried tomatoes, lemon juice and the remaining 2 tbsps. of extra virgin olive oil. Add more salt and pepper if desired.
Enjoy fresh, local, and authentic!