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
I’m going to try this but what is the tomato sauce? Is that passata?
Yes, it’s the same as pasta sauce 🙂
I have been looking for an easy (yet filling) meal I can eat over and over again, and this recipe did the trick! I look forward to experimenting with adding or subbing in other vegetables in the future. 🙂
Yah! So glad you liked it!!
Hi, what other veggies would work well in this dish?
Hi! In case you didn’t get my response from yesterday, some easy ones would be spinach, kale, cauliflower, fresh tomatoes, peas, corn or carrots 🙂
Hi, I’m planning on making this for a class assignment (I’m studying early childhood) and have to include 2 or more veggies. Do you know what other vegetables work well in this dish?
Thanks
Hi! A few easy options that come to find are spinach, kale, fresh tomatoes or cauliflower. I hope that helps!
My oven is currently out of commission for a little bit. Do you think if I tightly covered this in a large skillet, I could finish it on the stove top instead of the oven?
Yes, definitely!
Is it better to use potato or ricotta gnocchi?
I’ve only ever used potato gnocchi but I think Ricotta would be good too!
Looks amazing, we’re trying it tonight. I’m making my own sauce so putting in onion, carrot, celery, red pepper, garlic and a tin of chopped tomatoes on first. Freelancing at home today so have that option. Also swapped brocooli for cauliflower as the old man hates little green trees 😉 Anyway, it looks delicious and a great vegan or veggie option and we’re all for swapping out meat these days. Thanks for posting.
I hope you both enjoyed it!!
Hi, can this be frozen? Thanks!
Yes, I would freeze in an airtight container for up to 3 months.
Would you freeze before or after baking?
I would freeze before!
Planning on making this tonight! What size dish works best?
Yah! 9×11 would work great! I think the one I used was a little smaller but I definitely wouldn’t go bigger 🙂
My Deep 7×11 works perfectly!
Yah!
Hi there – what size pan should I be using for this recipe?
I think I used one that’s a little bit smaller than 9×11 but 9×11 would work great too!
Thanks. I’m going to try it this week. Do you think I could make everything in morning up to point it needs to go into the oven and then refrigerate it until the night or next day and bake?
You most definitely can do that! I hope you enjoy!
Are you using fresh or dry gnocchi, and is 4-5 minuets the full cooking time?
The recipe sounds awesome and I can’t wait to try it!
I used dry gnocchi, but you could use fresh if you have some. You just cook it in the water for about 4-5 minutes and then it also bakes in the oven 🙂
Can this be made vegan? Which cheese would you then use (or could I omit the cheese)?
Definitely! You could omit the cheese or either use your favorite vegan shredded cheese or a vegan ricotta cheese would be good too!
Made this meal two nights ago and it was a hit. Super easy to make.
I”m so glad you enjoyed it!!
This was delicious! I added chilli flakes too, thanks for the inspiration. I am trying to move gradually to more vegetarian food and it is daunting at first, your website is going to prove useful ????
I’m so glad you enjoyed it! Once you get the hang of it it will be much easier! 🙂
Scrumptious!!! Thanks so much! I’ll be making this often.
Yah! So glad you enjoyed it!!
Made this tonight and we really enjoyed it! A perfect, fast weekday meal. This will definitely be going into rotation during the cold, winter months. 🙂
I’m so glad you enjoyed it, Jen! It’s one of my favorite easy dinners 🙂
Thanks Izzy for the quick and easy, and also good recipe! This is def great for a weekday meal!
Awesome! I hope you enjoy! 🙂
For the love of God, don’t boil your gnocchi! They will disintegrate!
I only boil them for a minute or so, they did not disintegrate…
The recipie says to add your gnocci to the boiling water with the broccoli and leave for 4-5 min until they float to the top…. but here you’re saying you only boil them for a minute or two.. how long is it? I dont want to ruin mine lol
Oops! I would take them out as soon as they float to the top! Just keep an eye on them, shouldn’t be more than 4 minutes
I’m going to try this, but I wondered if it would be possible to use white kidney beans instead of cannellini beans. When you say Tomato sauce, do you mean pasta sauce, or actual tomato sauce you get in a can?
Of course!! I use pasta sauce but you could use tomato sauce too 🙂
Thanks! I did some Googling, and from what i understand, cannelini beans are white kidney beans. Is this right? That’s why I probably only see white kidney beans in the aisle, and not cannellni beans.
I made this for dinner last night and it turned out great! I added mushrooms and onions and used Parmesan cheese. This will be one of those recipes I’ll use often and change up the veggies. Thanks!