Sweet Potato Gnocchi Sheet Pan with White Beans and Crispy Sage

This sheet pan dinner is weeknight comfort food with a Mediterranean soul. Store-bought potato gnocchi gets roasted at high heat until the edges turn golden and crisp, while cubes of sweet potato caramelize and broccoli florets char at the tips for a deep, smoky flavor. Creamy white beans round out the pan, soaking up all the olive oil and garlic along the way, making this a satisfying plant-forward meal that's rich in fiber and protein. The finishing touch is a handful of fresh sage leaves fried briefly in olive oil until they turn crisp and fragrant, then scattered over the top along with a final generous drizzle of good extra virgin olive oil and a squeeze of lemon. It's a one-pan dinner that delivers on texture, color, and flavor with minimal cleanup, and it fits beautifully into a Mediterranean way of eating: plenty of vegetables, legumes, whole food carbohydrates, and heart-healthy fat as the star, with no meat required. Serve it straight from the pan with a sprinkle of Parmesan or a dollop of yogurt on the side if you like, and a crusty piece of whole grain bread to mop up the garlicky olive oil at the bottom of the pan.</long_description> <parameter name="meta_description">One-pan Mediterranean dinner: crispy sweet potato gnocchi, white beans, charred broccoli, and golden crispy sage drizzled with olive oil.

Ingredients

• 1 lbpotato gnocchi, store-bought, shelf-stable or fresh
• 2 mediumsweet potato, peeled and cut into 3/4-inch cubes
• 4 cupsbroccoli florets, cut into bite-sized pieces
• 1 can (15 oz)cannellini beans, drained and rinsed
• 6 tbspextra virgin olive oil, divided, plus more for drizzling
• 4 clovesgarlic, thinly sliced
• 20 leavesfresh sage leaves
• 0.5 tspred pepper flakes
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper, freshly ground
• 1 wholelemon, for juicing
• 0.25 cupgrated Parmesan cheese, optional, for serving

Method

1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
2. In a large mixing bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, half the salt, and half the pepper. Spread them in a single layer on the sheet pan and roast for 10 minutes to give them a head start. 10:00
3. While the sweet potatoes roast, toss the gnocchi, broccoli florets, and drained white beans in the same mixing bowl with 2 more tablespoons of olive oil, the sliced garlic, red pepper flakes, remaining salt, and remaining pepper.
4. Remove the sheet pan from the oven and add the gnocchi, broccoli, and bean mixture, spreading everything into a single even layer alongside the sweet potatoes.
5. Roast for 20 to 25 minutes, stirring once halfway through, until the gnocchi are golden and crisp at the edges, the broccoli is charred in spots, and the sweet potatoes are tender. 22:30
6. While the pan finishes roasting, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and fry for 30 to 60 seconds, flipping once, until crisp and bright green. Transfer to a paper towel-lined plate with a slotted spoon. 1:00
7. Remove the sheet pan from the oven, squeeze fresh lemon juice over everything, and scatter the crispy sage leaves on top.
8. Finish with a generous drizzle of extra virgin olive oil and, if desired, a sprinkle of grated Parmesan. Serve immediately straight from the pan.