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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Active Time:10 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:25 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(8-ounce) packagesfreshbroccoli florets7tablespoonsextra-virgin olive oil, divided2 1/2teaspoonsDijon mustard1teaspoongarlic paste1/2teaspooncrushed red pepper1(15.5-ounce) canno-salt-added cannellini beans, rinsed1(12-ounce) packagerefrigeratedpotato gnocchi1 1/2tablespoonslemon juice1/4teaspoonsalt3tablespoonsshaved Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce) packagesfreshbroccoli florets
7tablespoonsextra-virgin olive oil, divided
2 1/2teaspoonsDijon mustard
1teaspoongarlic paste
1/2teaspooncrushed red pepper
1(15.5-ounce) canno-salt-added cannellini beans, rinsed
1(12-ounce) packagerefrigeratedpotato gnocchi
1 1/2tablespoonslemon juice
1/4teaspoonsalt
3tablespoonsshaved Parmesan cheese
DirectionsPosition oven racks in top third and lower third; preheat to 400°F. On a large rimmed baking sheet, toss broccoli with 2 tablespoons oil, mustard, garlic paste and crushed red pepper. Spread the broccoli in an even layer on the pan.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellOn another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellPlace the broccoli mixture on the top oven rack and the gnocchi mixture on the lower rack. Roast until the broccoli is tender and browned in spots, about 15 minutes.Transfer the gnocchi mixture to the pan with the broccoli mixture. Drizzle with lemon juice and sprinkle with salt; toss to combine. Divide among 4 bowls; drizzle each bowl with 1 tablespoon oil. Sprinkle with Parmesan.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellNutrition InformationServing Size: 1 1/2 cupsCalories 496, Fat 28g, Saturated Fat 4g, Cholesterol 5mg, Carbohydrates 50g, Total Sugars 3g, Added Sugars 0g, Protein 12g, Fiber 9g, Sodium 741mg, Potassium 576mgEatingWell.com, March 2024
Directions
Position oven racks in top third and lower third; preheat to 400°F. On a large rimmed baking sheet, toss broccoli with 2 tablespoons oil, mustard, garlic paste and crushed red pepper. Spread the broccoli in an even layer on the pan.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellOn another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellPlace the broccoli mixture on the top oven rack and the gnocchi mixture on the lower rack. Roast until the broccoli is tender and browned in spots, about 15 minutes.Transfer the gnocchi mixture to the pan with the broccoli mixture. Drizzle with lemon juice and sprinkle with salt; toss to combine. Divide among 4 bowls; drizzle each bowl with 1 tablespoon oil. Sprinkle with Parmesan.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellNutrition InformationServing Size: 1 1/2 cupsCalories 496, Fat 28g, Saturated Fat 4g, Cholesterol 5mg, Carbohydrates 50g, Total Sugars 3g, Added Sugars 0g, Protein 12g, Fiber 9g, Sodium 741mg, Potassium 576mg
Position oven racks in top third and lower third; preheat to 400°F. On a large rimmed baking sheet, toss broccoli with 2 tablespoons oil, mustard, garlic paste and crushed red pepper. Spread the broccoli in an even layer on the pan.
On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.
Place the broccoli mixture on the top oven rack and the gnocchi mixture on the lower rack. Roast until the broccoli is tender and browned in spots, about 15 minutes.
Transfer the gnocchi mixture to the pan with the broccoli mixture. Drizzle with lemon juice and sprinkle with salt; toss to combine. Divide among 4 bowls; drizzle each bowl with 1 tablespoon oil. Sprinkle with Parmesan.
Nutrition InformationServing Size: 1 1/2 cupsCalories 496, Fat 28g, Saturated Fat 4g, Cholesterol 5mg, Carbohydrates 50g, Total Sugars 3g, Added Sugars 0g, Protein 12g, Fiber 9g, Sodium 741mg, Potassium 576mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 496, Fat 28g, Saturated Fat 4g, Cholesterol 5mg, Carbohydrates 50g, Total Sugars 3g, Added Sugars 0g, Protein 12g, Fiber 9g, Sodium 741mg, Potassium 576mg
Serving Size: 1 1/2 cups
Calories 496, Fat 28g, Saturated Fat 4g, Cholesterol 5mg, Carbohydrates 50g, Total Sugars 3g, Added Sugars 0g, Protein 12g, Fiber 9g, Sodium 741mg, Potassium 576mg
EatingWell.com, March 2024
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Nutrition Facts(per serving)602Calories28gFat72gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
