Smoky Lemon Sheet-Pan Gnocchi
Crisp potato gnocchi, cannellini beans, and roasted broccoli get smoky depth from paprika and a bright finish of fresh lemon.
- beginner-friendly
- broccoli
- budget-friendly
- cannellini beans
- crispy gnocchi
- dinner
- family-friendly
- gnocchi
- italian-inspired
- lemon
- lunch
- main course
- one-pan
- one-pan meal
- oven-roasted
- plant-based
- potato gnocchi
- quick
- quick dinner
- roasted
- sheet-pan
- sheet-pan gnocchi
- sheet-pan meal
- vegan
- Vegetarian
- weeknight
- weeknight dinner
- Cuisine
- Italian-inspired
Shopping options
Check ingredients to include themPackage used · most used first
potato gnocchi · 1 Pound
Simple Truth Organic® Traditional Potato Gnocchi
100%
Details
lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
cannellini beans · 2 Cup
Kroger® Cannellini Beans
65%
Details
broccoli · 4 Cup
Kroger® Broccoli Florets 12 Oz
51%
Details
olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
paprika · 2 Teaspoon
McCormick Smoked Paprika
10%
Details
garlic powder · 1.5 Teaspoon
McCormick Garlic Powder
5%
Details
black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
Details
salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegan shelf-stable potato gnocchi-1 pound
- fresh broccoli florets-4 cups
- canned cannellini beans-2 cups
- extra-virgin olive oil-1/4 cup
- smoked paprika-2 teaspoons
- garlic powder-1 1/2 teaspoons
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
- lemon-1 each
Position a rack in the lower third of the oven and heat the oven to 450°F. Leave the sheet pan unlined for better browning. While the oven heats, rinse and thoroughly dry the beans, cut any large broccoli florets into roughly 1 1/2-inch pieces, and finely zest and halve the lemon.
Pat the rinsed beans thoroughly dry to reduce splattering and promote browning.
Place the gnocchi, beans, and broccoli directly on the sheet pan. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly on the pan, then spread everything across the full surface in a single layer. Turn flat broccoli surfaces against the pan where possible.
Once the oven reaches 450°F, roast without stirring for 10 minutes. Turn the gnocchi, beans, and broccoli with the spatula and spread them out again. Roast for 8 minutes more, until the gnocchi are golden with crisp edges, the broccoli is browned and tender, and the beans are lightly crisp.
Use dry oven mitts when handling the hot sheet pan.
Remove the pan from the oven. Sprinkle the lemon zest over the food and squeeze the lemon juice evenly over the pan. Toss carefully and serve immediately while the gnocchi are crisp.
Keep your hands and face back when squeezing lemon over the hot ingredients because the juice may produce steam.
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