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Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Ingredients
  • 2 eaches Meyer lemons (see Tip)
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 (16 ounce) package shelf-stable gnocchi
  • 1 cup thickly sliced shallots
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ¼ cup slivered oil-packed sun-dried tomatoes
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