40m$16.04Gnocchi White Bean Broccoli Bake
Shelf-stable potato gnocchi, cannellini beans, broccoli, and cherry tomatoes roast together on one sheet pan until golden and tender. A bright lemon and basil finish keeps it fresh and Italian-inspired.
- Energy
- 417 calories per serving
- Protein
- 14.4 g per serving
- Carbs
- 68 g per serving
- Fat
- 12 g per serving
- Sodium
- 853 mg per serving
Shopping options
extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
lemon, zested and juiced
1 Each
Private Selection® Fresh Meyer Lemons Bag
25%
shelf-stable potato gnocchi
16 Ounce
Simple Truth Organic® Traditional Potato Gnocchi
100%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
fresh basil, chopped
0.5 Cup
Simple Truth Organic® Basil
17%
cherry tomatoes
2 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
100%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
broccoli florets
5 Cup
Kroger® Broccoli Florets 12 Oz
65%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
canned cannellini beans, rinsed and drained
1 Can
Kroger® Cannellini Beans
50%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- shelf-stable potato gnocchi-16 oz
- canned cannellini beans-1 can
- broccoli florets-5 cups
- cherry tomatoes-2 cups
- fresh basil-0.5 cups
- lemon-1 each
- extra-virgin olive oil-3 tbsp
- garlic powder-1 tsp
- dried oregano-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F; rinse and drain the cannellini beans, zest and juice the lemon, and chop the fresh basil.
Keep fingers clear of the knife and microplane while chopping and zesting.
Add the gnocchi, cannellini beans, broccoli, and cherry tomatoes directly to the rimmed sheet pan. Drizzle with olive oil, then add lemon zest, garlic powder, oregano, salt, and pepper.
Toss everything on the sheet pan until evenly coated, then spread into a single even layer with the gnocchi and broccoli touching the pan.
Roast for 20 minutes, then carefully stir with a spatula and spread everything back into a single layer.
Use oven mitts when handling the hot rimmed sheet pan.
Stir carefully so hot tomatoes do not burst and splatter.
Continue roasting for 8 to 12 minutes, until the gnocchi are tender with golden spots, the broccoli is crisp-tender, and the tomatoes have softened and burst.
Drizzle with the fresh lemon juice and sprinkle with the chopped basil. Toss gently on the hot pan and serve.
Use caution when tossing on the hot pan.
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