Slice and seed 1 Lemon into 1/8″ Slices. Toss into a large bowl with quartered brussels sprouts, onion, yellow squash, and gnocchi, 2 tbsps. of olive oil, and 1/4 tsp salt 1/8 tsp pepper. Transfer to a large baking sheet. Spread evenly.
Roast 18-20 minutes stirring once or twice, until gnocchi is plump, and brussels sprouts are tender.
Remove from oven, and add garlic. Stir and let sit for a few minutes. Remove lemon slices.
Transfer back to bowl. Add juice and zest of the remaining lemon, Toss with remaining 2tbsp of olive oil, sundried tomatoes, and 1/4 tsp salt, and 1/8 tsp of pepper,
