Active Time:

10 minutes

Total Time:

25 minutes

Servings:

4

Nutrition Profile:

Sesame-Free

Diabetes-Appropriate

Nut-Free

Soy-Free

High-Fiber

Vegetarian

Egg-Free

Ingredients:

- 2 (8-ounce) packages fresh broccoli florets

- 7 tablespoons extra-virgin olive oil, divided

- 2 1/2 teaspoons Dijon mustard

- 1 teaspoon garlic paste

- 1/2 teaspoon crushed red pepper

- 1 (15.5-ounce) can no-salt-added cannellini beans, rinsed

- 1 (12-ounce) package refrigerated potato gnocchi

- 1 1/2 tablespoons lemon juice

- 1/4 teaspoon salt

- 3 tablespoons shaved Parmesan cheese

Directions:

1. Preheat oven to 400°F. Toss broccoli with 2 tablespoons of oil, mustard, garlic paste, and crushed red pepper on a baking sheet.

2. On another baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon of oil.

3. Roast the broccoli on the top rack and the gnocchi mixture on the lower rack for about 15 minutes.

4. Combine the gnocchi mixture with the broccoli, drizzle lemon juice, sprinkle with salt, and toss to combine.

5. Divide into 4 bowls, drizzle with 1 tablespoon of oil on each bowl, and sprinkle with Parmesan.

Nutrition Information:

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