Ingredients:

  • 1 lb (450g) shelf-stable or refrigerated potato gnocchi
  • 1 lb (450g) broccoli florets, cut into bite-sized pieces
  • 1 (15 oz / 425g) can cannellini beans, drained and rinsed
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried Italian seasoning
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) red pepper flakes
  • ¼ cup (15g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your rimmed baking sheet with parchment paper.
  2. In a large bowl or directly on the pan, combine the uncooked gnocchi, broccoli florets, and rinsed cannellini beans.
  3. Drizzle with olive oil and sprinkle in the garlic powder, Italian seasoning, salt, and red pepper flakes. Toss until every piece is thinly coated in oil.
  4. Spread the mixture into a single layer on the baking sheet, ensuring the gnocchi aren't crowded.
  5. Roast for 20 minutes on the center rack, shaking or stirring the pan halfway through at the 10-minute mark.
  6. Remove the pan from the oven and immediately drizzle with fresh lemon juice.
  7. Sprinkle the grated Parmesan and chopped parsley evenly across the tray and toss one last time to combine.