I love gnocchi–those pillowy dumplings from Italy that are perfectly designed for catching an array of sauces. From a simple brown butter and sage sauce, to marinara sauce or even your favorite pesto sauce, gnocchi are a nice side dish or main dish and can liven up any dinner menu.

Before coming across this recipe I had never thought about roasting gnocchi.  The traditional way to cook gnocchi is to drop the dumplings into a pot of boiling water for a couple of minutes until they float. Roasting them in a high heat oven instead is brilliant–they soak up the oil that you drizzle on top of them and get a nice crispy crust as well.  This recipe pairs the roasted, store-bought gnocchi with quartered Brussels sprouts, tart sun-dried tomatoes and a lemon vinaigrette.  Such a unique recipe that I will making again and again!

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/255748/roasted-gnocchi-brussels-sprouts-with-meyer-lemon-vinaigrette/)

Tagged: brussels sprouts, Eating Well, gnocchi, lemon, roasted brussels sprouts, roasted gnocchi, roasting, shallots, sun dried tomatoes