Community recipe
Creamy Lemon Gnocchi with Roasted Broccoli and White Beans
Pillowy potato gnocchi, crisp-edged broccoli, and creamy white beans come together in a bright lemon-Parmesan skillet sauce. A pinch of smoked paprika adds a gentle savory depth while lemon keeps the dish lively and balanced.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 broccoli, washed, dried, and cut into florets and coins
- 1 cannellini bean, drained, rinsed, and patted dry
- 2 tbsp olive oils
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 lb shelf-stable potato gnocchi
- 2 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 4 oz plain cream cheeses, softened
- 1 tbsp lemon zest, finely grated
- 2 tbsp lemon juices, freshly squeezed
- 0.25 tsp ground black pepper
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh parsley, finely chopped
Make it
Instructions
- 01
Heat the oven and prepare the roasting pan
Position a rack in the center of the oven and heat it to 425°F (220°C). Line a large rimmed baking sheet with parchment. Rinse 1 large head broccoli under cool water, drain well, and pat it thoroughly dry; cut the florets into bite-size pieces and slice the tender stem into thin coins. Drain and rinse 1 can cannellini beans in a fine-mesh strainer, then pat them dry with a clean towel. | Why: A hot oven and dry vegetables promote browning instead of steaming.
- 02
Roast the vegetables and beans
Toss the prepared pieces with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp smoked paprika directly on the lined sheet. Spread everything into one layer, leaving a little space between pieces. Roast for 18–22 minutes, stirring once halfway through, until the edges of the florets are browned and the beans have lightly crisp skins. Remove the pan and leave the oven on. | Why: Roasting concentrates flavor and gives the finished skillet a contrasting crisp texture.
- 03
Brown the gnocchi
While the sheet pan roasts, heat a large ovenproof skillet over medium-high heat. Add 1 lb shelf-stable potato gnocchi in a single layer and cook for 6–8 minutes, stirring every 1–2 minutes, until most pieces are golden and lightly crisp. Transfer the browned pieces to a plate. Lower the heat to medium. | Why: Browning the gnocchi first keeps its surface pleasantly chewy rather than letting it become soft in the sauce.
- 04
Build the lemon cream sauce
Add 2 minced garlic cloves to the warm skillet and stir for 30 seconds, just until fragrant and pale golden. Pour in 1 cup low-sodium vegetable broth and scrape up any browned bits. Whisk in 4 oz plain cream cheese, 1 tbsp lemon zest, and 2 tbsp lemon juice until smooth. Simmer gently for 3–4 minutes, stirring often, until the sauce lightly coats a spoon. Taste and adjust with 0.25 tsp ground black pepper; do not let the sauce boil hard. | Why: Gentle heat keeps the dairy sauce smooth while broth and lemon balance its richness.
- 05
Combine and finish in the oven
Fold the browned gnocchi into the sauce, then scatter the roasted mixture over the top. Sprinkle on 0.5 cup grated Parmesan cheese. Transfer the ovenproof skillet to the 425°F (220°C) oven and bake for 5–7 minutes, until the sauce bubbles at the edges and the cheese is melted with a few golden spots. Remove the skillet carefully and let it rest for 3 minutes. | Why: The short bake melds the flavors and melts the topping without overcooking the already-browned pieces.
- 06
Garnish and serve
Finish the rested skillet with 0.25 cup fresh parsley scattered over the surface. Spoon the gnocchi, sauce, roasted pieces, and beans into four warm bowls and serve immediately while the sauce is glossy and the browned edges are still crisp. | Why: Fresh herbs add color and a clean finish that lifts the creamy, roasted flavors.
