This effortless dish comes together on two baking sheets for easy preparation and a fast cleanup. A blend of lemon and broccoli mixes with tender gnocchi and rich cannellini beans, all brought together with a generous drizzle of olive oil. For an added protein boost, toss in some shrimp or flaked cooked salmon.

Ingredient

• 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

Direction

1. 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.
2. On another large rimmed baking sheet lined with parchment paper, toss beans and gnocchi with 1 tablespoon oil; spread into an even layer.

3. 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.

4. 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.