# Sheet-pan gnocchi, white beans, and broccoli 4 adult servings · US measures · nonketo · 12 min active per base batch · 40–45 min 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. ## Cooking flow (Tabular Recipe Notation)

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.
454g DeLallo potato gnocchishelf-stable, not frozen · Buy 1 × 16 oz (454 g) packages; measure out the required weight.	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.
454g Broccoli floretsabout 1½ inches across
300g Cherry tomatoesBuy by the scaled edible weight; produce size varies.
27g 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
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.	Toss drained, rinsed beans with remaining one third of oil.
14g Olive oilas purchased · Two thirds for first roast; one third with beans midway.
4g Nutritional yeastflakes · Add after cooking.
15g Lemon juiceunsweetened
50g Pre-grated Parmesanas sold · Required for stated protein; check rennet label if vegetarian food is needed.
50g Pre-grated Parmesanas sold · Required for stated protein; check rennet label if vegetarian food is needed.
20g Hemp heartshulled · Use hulled hemp hearts in the measured portion.

## Ingredients - 454g DeLallo potato gnocchi — shelf-stable, not frozen. Buy 1 × 16 oz (454 g) packages; measure out the required weight. - 480g Canned cannellini beans — drained 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 florets — about 1½ inches across - 300g Cherry tomatoes. Buy by the scaled edible weight; produce size varies. - 41g Olive oil — as purchased. Two thirds for first roast; one third with beans midway. - 1g Dried oregano - 2g Garlic powder - 2g Fine salt. Use the proportional split described in the method. - to taste Black pepper - 4g Nutritional yeast — flakes. Add after cooking. - 15g Lemon juice — unsweetened - 20g Hemp hearts — hulled. Use hulled hemp hearts in the measured portion. - 100g Pre-grated Parmesan — as sold. Required for stated protein; check rennet label if vegetarian food is needed. ## Equipment - Oven at 425°F on bake - Two 18×13-inch half-sheet pans ## Cook 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. 1. **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. 2. **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. 3. **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. ## Attention timeline - 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; endpoints and appliance behavior override the estimate. ## Flavor and capacity 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 Calories: 604 kcal; protein: 26.7 g; total carbs: 81.4 g; fiber: 11.8 g; net carbs: 69.6 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: milk, wheat. Check product labels and cross-contact. ## First-cook checks and limits - 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/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/sheet-pan-gnocchi-white-beans-and-broccoli/ This is the canonical four-serving recipe in US measures. 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