Ingredients
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2 (8-ounce) packages fresh broccoli florets
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7 tablespoons extra-virgin olive oil, divided
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2 1/2 teaspoons Dijon mustard
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1 teaspoon garlic paste
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1/2 teaspoon crushed red pepper
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1 (15.5-ounce) can no-salt-added cannellini beans, rinsed
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1 (12-ounce) package refrigerated potato gnocchi
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1 1/2 tablespoons lemon juice
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1/4 teaspoon salt
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3 tablespoons shaved Parmesan cheese
Directions
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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.
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On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.
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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.
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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
EatingWell.com, March 2024