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Baked Gnocchi with Broccoli

Cheesy, gooey, hot and bubbly—this one-pan baked gnocchi with broccoli is 100% pure certified comfort food!


cheesy Baked Gnocchi with broccoli in a cast iron skillet

More of our favorite gnocchi dishes

A Magical Baked Gnocchi Recipe

We’re pulling out all the stops on this one—a bubbly, creamy sauce, doughy pillows of gnocchi and OK, yeah, some broccoli for good measure. Actually, the broccoli is in there to brighten things up a little, add lots of nutrition, and round this out into a true one-pan meal. That said, the broccoli is also in there because (like the sophisticated adults we are) we really like broccoli. We also really love gnocchi! For more inspiration be sure to check out our Gnocchi with Bruschetta Sauce and Sausage, Spicy Gnocchi with Fennel and Mushrooms, Sheet Pan Gnocchi with Roasted Broccoli Pesto or our Pasta Round Up.

Ingredients for baked gnocchi, broccoli, chicken stock, cream cheese and shredded mozzarella

Ingredients For Baked Gnocchi

You see a short ingredient list, and you’re already on board, right? Then, you look a little closer and notice that two of the ingredients are CHEESE. Here’s all you’ll need to make this cheesy baked gnocchi with broccoli:

  • Store-bought gnocchi! Best time-saver ever. We love the idea of spending a whole afternoon making homemade potato gnocchi from scratch.

  • Broccoli! You’ll need about three cups of chopped broccoli, which is roughly what you’ll get from a single large head of broccoli.

  • Stock! Use vegetable stock and voila! A vegetarian dinner you can really toot your horn about! Or, if you’d rather (or if it’s all you’ve got) just use chicken stock. That’s fine, too.

  • Cream cheese! The best, sneaky way to make creamy pasta—who doesn’t love a short cut?

  • Mozzarella! DUH! Gnocchi is Italian, and this baked gnocchi is firmly in the Italian-American recipe sphere. Therefore, there’s got to be mozz or parm—it’s just a rule.

  • Red pepper flakes! Totally optional, heartily recommended.

blanched gnocchi and broccoli in a Dutch oven
chicken stock, cream cheese ad mozzarella melted together in a cast iron skillet
chicken stock, cream cheese and mozzarella stirred together in a cast iron skillet
cream cheese, chicken stock, broccoli, gnocchi and mozzarella getting ready to bake

How To Make Baked Gnocchi with Broccoli in No Time Flat.

Get excited, because the meltiest, carb-iest, creamiest baked pasta dish of your dreams is right this way. Here’s how to make your new meatless Monday go-to:

  1. Blanch the broccoli and then gnocchi in a stock pot of boiling water for just a few minutes, to get them partially cooked.

  2. Bring the broth (chicken or veggie) to a simmer in a oven-safe skillet and whisk or stir in the cream cheese until the broth is creamy.

  3. In goes the mozzarella, followed by the broccoli and gnocchi. Stir to combine. Begin to get very excited because you’re nearly there!

  4. Sprinkle the top with more mozzarella because now is not the time for restraint! Into the oven until the top is nice and bubbly.

  5. Finish with red pepper flakes and tuck in! Careful, it’s hot.

  6. Serve with: Herby Rhodes Rolls, Parker House Rolls or Onion Chive Biscuits

cheesy Baked Gnocchi with broccoli in a cast iron skillet
cheesy Baked Gnocchi with broccoli in a cast iron skillet

How to Store + Tips

  • Leftovers can be stored in the fridge in an air-tight container for 3-4 days. We don’t recommend freezing, this dish.

  • Don’t care for broccoli? This dish would be fabulous with almost any blanched veggie! Think cauliflower, green beans or peas.

  • Fan of Parmesan? We love substituting ½ of the mozzarella cheese for Parmesan for a slightly nuttier taste.

Did Someone Say Cheesy Baked Pasta Recipes?

Oh, right. It was us. Yeah, it always comes back to a big pan of melted cheese and carbs, doesn’t it? There’s nothing better. Here are four more baked pastas that we know are always there for us:

Baked Gnocchi is the Best Food : T/F?

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Baked Gnocchi with Broccoli

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  30 min
  • Calories: 344


  • 3 cups broccoli florets
  • 16 ounces gnocchi
  • 1½ cup chicken or vegetable stock
  • 4 ounces cream cheese
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon red pepper flakes (optional)


  1. Preheat the oven to 400° F with a rack in the center position.

  2. Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook for 2 minutes. Add the gnocchi, bring the water back to a full boil and cook for 1 minute longer or until al dente. Drain.

  3. Add the broth to a large ovenproof skillet set over medium high heat. When the broth begins to simmer, add the cream cheese and cook, stirring until it’s mostly combined. Stir in the salt, garlic powder and Italian seasoning. Add 1 cup of the mozzarella and stir until the cheese has melted.

  4. Stir in the broccoli and gnocchi. Top with remaining 1 cup mozzarella and bake for 15 minutes, or until the cheese is melted and the sauce is bubbly. Sprinkle with red pepper flakes (if using).

Nutrition Info

  • Per Serving
  • Amount
  • Calories344
  • Protein17 g
  • Carbohydrates37 g
  • Total Fat16 g
  • Dietary Fiber3 g
  • Cholesterol68 mg
  • sodium312 mg
  • Total Sugars2 g

Baked Gnocchi with Broccoli

Questions & Reviews

Join the discussion below.

  • Bonnie

    Was this recipe made with shelf stable or frozen cooking times. Thank you.

    Either will work, but we normally use shelf stable.

  • Persephone

    Can you put potatoes in here so its like a cheddar broccoli potato soup?

    Gnocchi is made of mashed potatoes so adding more potato would be pretty potato heavy.

  • Michelle

    We’re not huge fans of broccoli. Any substitutions you recommend? Thanks!

    Asparagus could work nicely.

  • Rika

    My gnocchi tasted very sour. Is this because it went off in the package or possibly needed to be cooked longer? Thank you!

    Gnocchi shouldn't taste sour, it possible went bad in your package. Sorry to hear that Rika!

  • Derick

    I'm a novice and a little unclear on the blanching part. How long will the gnocchi and broccoli be in the boiling water total?

    3 minutes total. Once the water is at a rapid boil put the broccoli in for 2 minutes. After 2 minutes add the gnocchi in with the broccoli and blanch for an addition 1 minute. Then you can drain the water and set the pot to the side. Hope this helps!

  • Rebecca

    This dish is amazing!! Really creamy but is not too unhealthy for you! New favorite simple meal!

    Thanks Rebecca, so glad you loved it!

  • Lori

    This was so easy to make and tasted great! Both daughters loved it and asked for seconds. My husband loved it too. Will definitely be making it again. Thanks!

    Thanks Lori, so happy you and your family loved it!

  • Audrey

    Excellent. Comes together so quickly for a great weeknight meal. I add some minced garlic before baking and a bit of fresh basil along with the red pepper flakes at the end. It’s in our rotation!

    Thanks Audrey, so happy you love it and put it in rotation! YAY!

  • vivian

    This was delicious, and very simple to make. I might add some grated Parmesan next time to up the cheesy taste. The other addition that could be made that would not be any more work is to use herb and garlic cream cheese. Thanks for a great recipe!

    Thanks Vivian, glad you enjoyed it! Sounds like some yummy ideas you can try in the future too!

  • Erin

    Made this tonight with my husband. Absolutely amazing! Very easy to make and straightforward instructions. I’ll be making this again soon!

    Thank you Erin, we are so happy that you loved it!