Ingredients Healthy Pasta and Noodle Recipes Healthy Pasta Recipes by Shape Healthy Gnocchi Recipes 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 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 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 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 Rate PRINT Share Trending Videos Close this video player 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 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 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell 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. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell Nutrition Information Serving Size: 1 1/2 cupsCalories 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 Rate It Print