Sheet-Pan Gnocchi with Broccoli & White Beans

5.0
(3)
3 Reviews

This effortless dish comes together on two baking sheets for easy preparation and a fast cleanup. A blend of lemon and broccoli mixes 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.

By
Liz Mervosh
Elizabeth Mervosh
Liz Mervosh

Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell.

EatingWell's Editorial Guidelines
Published on March 8, 2024
Tested by
Julia Levy
Julia Levy
Tested by Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Sheet-Pan Gnocchi with Broccoli & White Beans
Photo:

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Active Time:
10 mins
Total Time:
25 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free
the ingredients to make the Sheet-Pan Gnocchi with Broccoli & White Beans

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

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

Directions

  1. 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.

    a step in making the Sheet-Pan Gnocchi with Broccoli & White Beans

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

  2. On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.

    a step in making the Sheet-Pan Gnocchi with Broccoli & White Beans

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

  3. 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.

  4. 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.

    a recipe photo of the Sheet-Pan Gnocchi with Broccoli & White Beans

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

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

EatingWell.com, March 2024

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