25-Minute Sheet-Pan Gnocchi with Broccoli & White Beans
This effortless dish comes together on two baking sheets for easy preparation and a fast cleanup. A blend of lemon and broccoli mixed with tender gnocchi and rich cannellini beans, all brought together with a generous drizzle of olive oil. For an added protein boost, toss in some shrimp or flaked cooked salmon.
Ingredients
- 2 (8-ounce) packages fresh broccoli florets
- 7 tablespoons extra-virgin olive oil, divided
- 2 1/2 teaspoons Dijon mustard
- 1 teaspoon garlic paste
- 1/2 teaspoon crushed red pepper
- 1 (15.5-ounce) can no-salt-added cannellini beans, rinsed
- 1 (12-ounce) package refrigerated potato gnocchi
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 3 tablespoons shaved Parmesan cheese
- Position oven racks in top third and lower third; preheat to 400°F. On a large rimmed baking sheet, toss broccoli with 2 tablespoons oil, mustard, garlic paste and crushed red pepper. Spread the broccoli in an even layer on the pan.
- On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.
- Place the broccoli mixture on the top oven rack and the gnocchi mixture on the lower rack. Roast until the broccoli is tender and browned in spots, about 15 minutes.
- Transfer the gnocchi mixture to the pan with the broccoli mixture. Drizzle with lemon juice and sprinkle with salt; toss to combine. Divide among 4 bowls; drizzle each bowl with 1 tablespoon oil. Sprinkle with Parmesan
- Nutrition Information
- Serving Size: 1 1/2 cups
- Calories 496, Fat 28g, Saturated Fat 4g, Cholesterol 5mg, Carbohydrates 50g, Total Sugars 3g, Added Sugars 0g, Protein 12g, Fiber 9g, Sodium 741mg, Potassium 576mg.
https://www.eatingwell.com/sheet-pan-gnocchi-with-broccoli-white-beans-8598203
By Liz Mervosh – EatingWell