This 5-Ingredient Gnocchi Broccoli and White Bean Bake is a budget-friendly recipe that is super easy to make. This vegetarian dinner is packed with healthy ingredients and lots of protein. It’s great for a weeknight dinner that the whole family will love!
*This recipe was originally posted on July 9, 2018. It has been updated with new text and photos, but the recipe remains basically the same.
Do you know what’s better than a quick and easy vegetarian dinner? How about one that only requires 5 ingredients? As much as I love to cook, minimal-ingredient dinners are always a win in our house. This budget-friendly vegetarian dinner is easily customizable, depending on what kind of veggies your family enjoys. Serve with salad and bread for a filling meal.
Why You’ll Love This Vegetarian Gnocchi Bake Recipe
- Only 5 ingredients – This budget-friendly gnocchi recipe requires only 5 ingredients. You may even already have them on hand! Frozen broccoli can be used instead of fresh, and all ingredients should be available in low-budget versions.
- Quick and easy – This recipe has minimal ingredients and comes together quickly without too much work.
- Packed with protein – The white beans, mozzarella cheese, and broccoli add protein to this recipe. It’s a filling vegetarian dinner that (hopefully) the kids will enjoy, too.
Gnocchi Broccoli & White Bean Bake Recipe Ingredients
- Gnocchi – I used a package of Trader Joe’s gnocchi. Most grocery stores, including Walmart, have packaged gnocchi these days. I usually buy the kind in the dry pasta aisle, but sometimes you can find frozen gnocchi. You should be able to a gluten-free alternative at a store like Sprouts or Whole Foods.
- White Beans – I used Great Northern Beans because I like their flavor and creaminess. Cannellini beans or chickpeas would also work well. Add extra protein by doubling the amount of beans in the recipe.
- Broccoli – I used fresh broccoli, but frozen broccoli can just as easily be used. If using frozen broccoli, throw it in the boiling water for just 1 minute, rather than 3.
- Cheese – I used shredded mozzarella cheese, but fresh mozzarella, parmesan, or Monterey jack would also work well with this recipe.
- Tomato Sauce – I used Rao’s pasta sauce, which is more expensive, but I love the flavor. However, any kind of pasta or marinara sauce can be used.
- Seasonings – You can go simple and just use salt and pepper, or you can add some garlic powder and dried Italian seasonings to add a little extra flavor.
How To Make This Easy Vegetarian White Bean Gnocchi Bake
- Pre-heat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the broccoli florets to the boiling water and let them cook for about 2 minutes. Next, add the gnocchi and let them cook for another 1 minute.
- Drain broccoli and gnocchi and add them back into the pot. Add in the cannelloni beans, tomato sauce, 1 cup of shredded cheese, salt, pepper, and any other seasonings you like. Stir everything together and pour into a large baking dish. Spread with a large spoon and evenly sprinkle the remaining 3/4 cup cheese.
- Wrap the top of the baking dish with aluminum foil, place the dish in the oven, and bake for 15 minutes. Remove the foil and bake until the cheese on top is melted, 5-7 more minutes. Let cool and enjoy.
5 Ingredient Gnocchi Bake Recipe Frequently Asked Questions
- Make this recipe gluten-free by using certified gluten-free gnocchi.
- Make this recipe vegan by using a melty vegan mozzarella cheese substitute.
- Can this meal be frozen? Yes, this is a freezer-friendly recipe. I would recommend assembling it until it is just about ready to bake and placing it into a freezer-friendly container for up to 3 months. Bake from frozen at 425 degrees F for about 45 minutes.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last 4-5 days. Reheat in the microwave or in a pan on the stovetop.
- Can frozen broccoli be used? Yes! If using frozen broccoli, it only needs to be boiled for about 1 minute.
- Can other vegetables be added? Yes, add as many extra veggies as you like to this gnocchi bake. You may need to add extra tomato sauce if lots of extras are added.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Vegetarian Gnocchi Recipes?
Fajita Gnocchi Skillet with Avocado Salsa
30 Minute Gnocchi Lasagna Bake
Parmesan Crusted Gnocchi with Broccoli
Sheet Pan Roasted Gnocchi with Butternut Squash
Print
5 Ingredient Gnocchi, Broccoli and White Bean Bake
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This 5 Ingredient Gnocchi Broccoli and White Bean Bake is a budget friendly recipe that is super easy to make. This vegetarian dinner is packed with healthy ingredients and lots of protein! It’s great for a weeknight dinner that the whole family will love!
Ingredients
- 4–5 cups broccoli florets
- 1 (16 oz) package gnocchi
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (24 oz) jar tomato sauce
- 1 3/4 cup grated mozzarella cheese, divided (your favorite kind)
- Salt and black pepper, to taste
Instructions
- Pre-heat oven to 425 degrees F. Bring a large pot of salted water to a boil. Add broccoli florets to the boiling water and let cook for about 2 minutes. Next, add the gnocchi and let cook for another 1 minute.
- Drain broccoli and gnocchi and add them back into the pot. Add in the cannelloni beans, tomato sauce, 1 cup of the shredded cheese, salt, pepper and any other seasonings you like. Stir everything together and pour into a large baking dish. Spread out with a large spoon and evenly sprinkle the remaining 3/4 cup cheese on top.
- Wrap the top of baking dish with aluminum foil (optional) and place baking dish in the oven and bake for 15 minutes. Remove the foil and bake until cheese on top is melted, 5-7 more minutes. Let cool and enjoy.
Notes
For a little extra flavor, you can add 1/2 tsp-1 tsp garlic powder and dried Italian herbs
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: Italian
Just curious, would alfredo sauce work?
Yeah, I think that would work great!
Your recipe calls for 24oz tomato sauce. Is it actually “tomato sauce” or pasta sauce? Thanks
Either will work, whatever you prefer 🙂
This was very yummy. I used pasta sauce and used chickpeas instead because we didn’t have beans (although I think it would be more delicious with the beans). My partner and I both thought it would be very good with some kale chopped and mixed in too.
My 3-year old is pretty special and was not interested in touching it but I will try again in a couple weeks. Made great leftovers for lunches too!
I’m so glad you enjoyed it!!
I tried this tonight as recipe is written. I loved this recipe and look forward to making it again. There is so much flexibility in your recipes which are a home run for me. I can’t have spicy food and I have to eat vegetarian so this recipe is perfect for me. I look forward to trying another recipe.
That is so nice to hear, Charlotte! Thank you!
We love gnocchi and avoid meat, so I’m definitely going to try this. Since I want to add sauteed mushrooms, I’ll just saute the gnocchi along with the mushrooms while I steam the broccoli florets. Then I’ll toss it all together with the white beans and my homemade pasta sauce in a casserole dish. It’s a couple of extra pots, but for anyone who is concerned about overcooking the gnocchi, this is a good solution and prevents them from getting soggy. Thanks for the recipe.
Sounds perfect! I hope you enjoy!
Hey,
I hope to try this recipe this week, as I want to put more vegetarian recipes in our rotation for our two year old.
I was just wondering about spices, as nothing is added besides salt and pepper. I had expected to see garlic, onion, maybe some italian spices or fresh basil. Will the passata not taste a bit bland? (There is nothing added to jars of passata here, don`t know if that is the case in the US.). We cook with as little salt as possible for our son, so flavor has to come from spices.
Any tips?
Hi Carlette, I wanted to keep it as a simple 5 ingredient recipe so I didn’t go crazy with any seasonings but you are more than welcome to add them in! Especially if your sauce isn’t already seasoned. I hope that helps!
I have made this probably 30 times since I first discovered your recipe. I use it whenever I want a “lazy” meal and modified it to be a 1-pan recipe.
I don’t pre-cook the gnocchi or broccoli and put everything in a pan together raw (or frozen sometimes in the case of the broccoli). It takes a little bit longer to cook, but I only have 1 pan to clean instead of a pan, a pot, and a colander.
I first preheat the oven to 350F instead of 400F. I drizzle some pasta sauce from a 28oz jar and coat the bottom of a 9×13 pan, then add in (1) 17.6oz package of gnocchi and 2 cans of white beans (great northern or cannellini both turn out fine) and a little more sauce and mix together. Then I add in (1) 12oz bag of frozen broccoli or an equivalent amount of fresh chopped broccoli. I top with the rest of the sauce then shred and add ~5oz of mozzarella cheese to cover the top. Then I add black olives on top of the cheese because we are olive lovers haha.
I bake at 350 for 20-25 min for fresh broccoli or 25-30 min for frozen, then broil for a couple of minutes at 450 to brown the cheese. Comes out fully cooked and I only have 1 pan to clean at the end 🙂
Thank you so much for this recipe because it has become a go-to for me, as I nearly always have the ingredients on hand.
That is so nice to hear!!! Thank you!!
I made this last night, my kids loved it and had 2nds! I added diced pumpkin and 4 bean mix and more cheese! Was delicious and will definitely have this as a regular on our dinner plan!!
That’s so nice to hear!!
HI there should I use fresh or frozen broccoli?
Either will work. If using fresh just make sure to cook it in the water with gnocchi for a minute or two
I’m just wondering if this can be made with frozen gluten-free gnocchi from Trader Joe’s and how would you modify it for that. I saw that you answered a question about frozen gnocchi leaving it out to thaw for a few hours, but would it be the same for gluten-free? Thanks
Yes, I think that would work great with gluten free gnocchi too! I’d just let it thaw a bit and then add it in.
You know, I’m going to try this tonight, but I’m going to use the Green Giant frozen cauliflower gnocchi instead. I’m really looking forward to this.
I hope you enjoyed it!!
How would you make this with frozen gnnochi?
I’d probably thaw the gnocchi on the counter for a few hours and then just follow the regular recipe directions
Local store was out of gnocchi so I was going to sub with fresh ones I’m going to make myself. Do I cook them first or put them in the dish raw and then bake?
Yes, I would cook them first!
Looks great. Would this work with a different pasta?
Sure! You could use any kind of pasta you like 🙂
I am in Portugal and can’t find gnocchi…what can I substitute?
You could use roasted potatoes or regular pasta 🙂
Do you think I would be able to prep this recipe in the morning so all I need to do at dinner time is bake it?
Definately!
Hey! This looks so yum, I’m excited to try it this week. Do you think I would be able to get it all prepped and into my baking dish in the morning so I just need to heat the oven and bake it at night? Or would that ruin the structure of the cheese?
Yes!
Fantastic recipe thank you!
Quick and easy and my 5 year old finally ate broccoli and didn’t mind it 🙂
Looking froward to trying your other recipes.
Awesome!! It’s so nice when we can get them to eat veggies!
Hi! This looks delicious. Can I use 3 cheese tortellini instead of the gnocchi?
Sure!!