Ingredients List

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Instructions

Instructions
  1. Heat the oven to 180 C/ 350 F.
  2. Take a large oven tray and line with non-stick baking parchment.
  3. Chop one lemon in half and each half into four and place on oven tray.
  4. Trim the Brussel sprouts and cut into quarters (or halves if very small).  Add to the tray
  5. Add the gnocchi, red onions, some salt and black pepper and give everything a light spray of extra virgin olive oil.
  6. Roast in the oven for 15-20 minutes stirring once during cooking, until the gnocchi have plumped up and the Brussel sprouts are tender and starting to brown.
  7. Carefully scoop out the softened lemon pulp from the roasted lemon pieces and stir through the gnocchi.
  8. Scatter over the sun-dried tomatoes, the zest of the remaining half a lemon and an extra squeeze of lemon juice.  Check the seasoning and add more salt and pepper if needed. 
  9. Serve in warmed bowls, with an extra drizzle of extra virgin olive oil if you like

Notes

  1. Potato gnocchi can be found in the chilled section of your supermarket. Just check the ingredients to make sure they are OMS compliant.
  2. Look for sun-dried tomatoes in extra virgin olive oil, or in vacuum packs. If preserved in extra virgin olive oil, you could use a little of the oil from the jar for cooking and drizzling to add even more flavour.
  3. Try finishing with some finely grated orange zest and a squeeze of orange juice instead of the lemon for a slightly sweeter taste.