Gnocchi with Cannellini Beans and Roasted Broccoli

Gnocchi with Cannellini Beans and Roasted Broccoli

I made this recipe a few nights ago based on ingredients that I had on hand. It turned out to be very hearty and delicious! It also made great leftovers. Vegetarians can simply leave out the chicken.

Ingredients:
1 Head Broccoli, cut into pieces
1/2 cup Olive Oil
1 Spanish Onion, halved and sliced
2 Chicken Breasts (1 1/2 - 2 Lbs), cut into pieces
1 Lbs Potato Gnocchi (Such as DeCecco)
5 Cloves Garlic, minced
1 Can Cannellini Beans
1/2 Cup White Wine (I used Pinot Gris)

Directions:
Preheat oven to 400º and put a pot of water on to boil.
Toss broccoli with 1/4 cup olive oil and spread it in a baking sheet. Put it in the oven and cook for 15-20 minutes, tossing midway through.

Heat 1/4 cup oil in a large pan (I used a stir-fry pan, but any large pan with sides would work). Cook onions and garlic on medium heat until onions are almost translucent. Add chicken and beans; stir. Add wine and bring to a boil. Lower heat and cook, covered, until chicken is almost cooked through, about 5-7 minutes.

Uncover pan and let the liquid cook down. Meanwhile, remove the broccoli from the oven. Cook gnocchi according to package instructions until soft but not mushy. Drain the gnocchi and mix with the onion, beans, and chicken. Add the broccoli. Serve in a large bowl with fresh grated Parmesan on top.