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Sheet-Pan Gnocchi with Broccoli & White Beans
Ingredients
  • 2 (8-ounce) packages fresh broccoli florets
  • 7 tablespoons extra-virgin olive oil, divided
  • 2 ½ teaspoons Dijon mustard
  • 1 teaspoon garlic paste
  • ½ teaspoon crushed red pepper
  • 1 (15.5-ounce) can  no-salt-added cannellini beans, rinsed
  • 1 ( 12- ounce) package refrigerated  potato gnocchi
  • 1 ½ tablespoons lemon juice
  • ¼ teaspoon salt
  • 3 tablespoons shaved Parmesan cheese
Steps
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