5 Ingredient Gnocchi, Broccoli and White Bean Bake
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.
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.
5 Ingredient Gnocchi, Broccoli and White Bean Bake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 14 reviews
Author:She Likes Food
Total Time:40 minutes
Yield:4-6
Diet:
Vegetarian
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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
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 10 mins
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