Gnocchi White Bean Broccoli Bake

Ingredients

• 16 Ounce shelf-stable potato gnocchi - 16 ounces (package)
• 1 Can canned cannellini beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 5 Cup broccoli florets - 5 cups (12 ounces), 12 ounces total
• 2 Cup cherry tomatoes - 2 cups (10 ounces), 10 ounces total
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons
• 1 Each lemon, zested and juiced - 1 (medium), zested and juiced
• 1 Teaspoon garlic powder - 1 teaspoon
• 1 Teaspoon dried oregano - 1 teaspoon
• 0.75 Teaspoon kosher salt - 3/4 teaspoon
• 0.5 Teaspoon black pepper - 1/2 teaspoon
• 0.5 Cup fresh basil, chopped - 1/2 cup, chopped

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F*; *rinse and drain the cannellini beans*, zest and juice the lemon, and chop the fresh basil.

2. Load the sheet pan

   2. 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*.

3. Toss and spread

   3. *Toss everything on the sheet pan* until evenly coated, then spread into a *single even layer* with the gnocchi and broccoli touching the pan.

4. Roast and stir

   4. Roast for *20 minutes*, then carefully stir with a spatula and spread everything back into a *single layer*.

5. Finish roasting

   5. 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.

6. Finish and serve

   6. Drizzle with the *fresh lemon juice* and sprinkle with the *chopped basil*. Toss gently on the hot pan and serve.