Ingredient of the Month // Lemon

March is here! Even though it has snowed three times already this month here in Chicago we're picking a fresh ingredient... Lemon!

Lemon is a fun ingredient because you can use it in a wide variety of dishes! I happy to love lemon in both savory and sweet dishes.  The recipe we tried was homemade gnocchi, roasted Brussels sprout and pine nuts, and lemon zest.

We made the gnocchi from scratch and it took two batches and several views of this video called "You're Doing It All Wrong - How to Make Gnocchi" before getting it right.  But it was worth the trouble!

After making the gnocchi we sauteed it in some browned butter and then tossed the Brussels sprouts together and topped with some fresh Parmesan cheese. We toasted with a Windy City Epicurean recommended La Bastide Saint Dominique Cotes du Rhone Blanc (available at Binny's).

Gnocchi with Brussels Sprout, Pine Nuts, and Lemon Zest (via oh my veggies)
Ingredients
1 pound Brussels Sprout, trimmed and quartered
2 tablespoons olive oil, divided
1 pound gnocchi, cooked & drained
Zest from 1 lemon
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan cheese
Salt and Pepper to taste

Process
Preheat oven to 400 degrees.

Toss the Brussels Sprout in 1 tablespoon of olive oil and transfer to a large, rimmed baking sheet.  Roast in the oven for about 20 minutes, tossing occasionally. 

Toss the roasted Burssels Sprouts, remaining olive oil, gnocchi, pine nuts, zest, and Parmesan cheese and enjoy!!

yes, it is that easy!

p.s. please head over to my Reader Survey and let me know what you think about Color Me Styled! (link here)