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