Solly's Blog
Sheet-pan gnocchi, white beans, and broccoli
Not Keto · 4 servings · US measures · 12 min active per original four-serving batch
Roasted gnocchi, white beans and broccoli.
Add beans, stir, and swap racks once at minute 12.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Preheat oven to 425°F (bake); use two 18×13-inch half-sheet pans. Use shelf-stable, unfrozen gnocchi; do not boil first. Drain and rinse canned beans; use broccoli florets about 1½ inches across. | ||||
| Keep ingredients in a single layer. For 6 or 8 servings, use extra pans or cook in batches. | ||||
| Add half the Parmesan while warm; divide the rest among plates. | ||||
| Toss and divide across two half-sheet pans; gnocchi remain unboiled. Then: Roast at 425°F for 12 min on two half-sheet pans. | At minute 12 add oiled beans to both pans, stir everything once and swap racks. Then: Continue roasting at 425°F for 13–18 min (25–30 min total), until gnocchi centers tender and broccoli tender and browned. Then: Press a few softened tomatoes with serving spoon; toss their juices through gnocchi and beans. | While warm, toss in yeast, lemon and half the Parmesan. | Plate finished meal: divide equally among selected portions; top with remaining half of Parmesan and hemp. | |
| Toss drained, rinsed beans with remaining one third of oil. | ||||
Ingredients
- 454g DeLallo potato gnocchishelf-stable, not frozen · Buy 1 × 16 oz (454 g) packages; measure out the required weight.
- 480g Canned cannellini beansdrained and rinsed · Drained weight; canned yield varies. · About 2 × 15 oz (425 g) cans, assuming ~240 g drained per can; check actual yield.
- 454g Broccoli floretsabout 1½ inches across
- 300g Cherry tomatoesBuy by the scaled edible weight; produce size varies.
- 41g Olive oilas purchased · Two thirds for first roast; one third with beans midway.
- 1g Dried oregano
- 2g Garlic powder
- 2g Fine saltUse the proportional split described in the method.
- to taste Black pepper
- 4g Nutritional yeastflakes · Add after cooking.
- 15g Lemon juiceunsweetened
- 20g Hemp heartshulled · Use hulled hemp hearts in the measured portion.
- 100g Pre-grated Parmesanas sold · Required for stated protein; check rennet label if vegetarian food is needed.
Before you start
- Oven at 425°F on bake
- Two 18×13-inch half-sheet pans
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Prepare
Heat the oven to 425°F. Toss gnocchi, broccoli, and tomatoes with two thirds of the oil, oregano, garlic, salt, and pepper. Divide across two half-sheet pans. Do not boil gnocchi first.
- Cook
Roast for 12 minutes. Toss beans with the remaining oil. Add them to the pans, stir everything once, and swap racks. Continue roasting for about 13–18 minutes, until gnocchi are tender inside and broccoli is tender and browned.
- Finish
At the finish, press a few softened tomatoes with the serving spoon and toss their juices through the gnocchi and beans. Toss in yeast, lemon and half the Parmesan while warm; divide equally into the selected number of adult portions and top with the remaining Parmesan and hemp. The full measured Parmesan is included in the nutrition.
Where your attention goes
- Preheat and load · 10–12 min
Toss shelf-stable unboiled gnocchi, broccoli and tomatoes with two thirds of the measured oil and seasoning; spread on two pans.
- First roast · 12 min
No stirring yet.
- Add beans and finish · 13–18 min
Toss drained beans with the remaining oil; add, stir all once, swap racks. Cook until gnocchi centers and broccoli are tender.
- Finish · 2 min
Press a few softened tomatoes and toss their juices through the gnocchi and beans; incorporate the measured finishes, with all Parmesan divided among plates.
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Roasted shelf-stable gnocchi stays tender inside; later beans avoid drying, while Parmesan supplies protein.
- The full scaled Parmesan amount is required for the stated protein per adult.
- Animal rennet is possible in Parmesan; this recipe is plant-forward and is not labeled vegetarian without checking the specific cheese.
- Adding beans halfway helps avoid dry beans.
- Tomato juices help the warm cheese and yeast coat the food instead of sitting on top as dry powder; do not keep roasting after the gnocchi centers are tender.
Nutrition per serving
604 kcal · 27 g protein · 81 g total carbohydrate · 12 g fiber · 70 g net carbohydrate
- Vitamin C
- 115 mg · 128% DV
- Thiamin (B1)
- 1.2 mg · 99% DV
- Folate
- 321 mcg DFE · 80% DV
- Riboflavin (B2)
- 1 mg · 77% DV
- Copper
- 0.6 mg · 62% DV
- Sodium
- 1365 mg · 59% DV
- Vitamin B6
- 0.9 mg · 53% DV
- Saturated fat
- 9.6 g · 48% DV
- Phosphorus
- 497 mg · 40% DV
- Niacin (B3)
- 6.3 mg · 39% DV
- Magnesium
- 152 mg · 36% DV
- Total fat
- 28 g · 35% DV
- Iron
- 6.3 mg · 35% DV
- Zinc
- 3.9 mg · 35% DV
- Calcium
- 395 mg · 30% DV
- Potassium
- 1373 mg · 29% DV
- Vitamin E
- 4 mg · 26% DV
- Vitamin A
- 203 mcg RAE · 23% DV
- Cholesterol
- 42 mg · 14% DV
Listed allergens: milk, wheat. Check purchased labels and cross-contact.
First-cook checks
- Other brands, fresh or frozen gnocchi, and gluten-free products can change timing and nutrition.
- USDA canned white bean proxy lacks an explicit drained-state qualifier; this is an approximation.
- Check the gnocchi label for egg, soy, and other allergens. This data is not an allergy guarantee.
- For six/eight servings preserve the original single-layer spacing with extra pans or base-size batches. Original cook times apply to the original four-serving batch; more pans or rounds can extend total time.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- USDA FoodData Central source data
https://fdc.nal.usda.gov/download-datasets/ - FoodSafety.gov safe minimum temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures - Bob's Red Mill nutritional yeast label
https://www.bobsredmill.com/product/nutritional-yeast - DeLallo potato gnocchi label
https://www.delallo.com/delallo-potato-gnocchi-16-oz/ - DeLallo sheet-pan gnocchi method
https://www.delallo.com/recipe/sheet-pan-pesto-gnocchi/
Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.