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
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.
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:
Blanch the broccoli and then gnocchi in a stock pot of boiling water for just a few minutes, to get them partially cooked.
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.
In goes the mozzarella, followed by the broccoli and gnocchi. Stir to combine. Begin to get very excited because you’re nearly there!
Sprinkle the top with more mozzarella because now is not the time for restraint! Into the oven until the top is nice and bubbly.
Finish with red pepper flakes and tuck in! Careful, it’s hot.
Serve with: Herby Rhodes Rolls, Parker House Rolls or Onion Chive Biscuits
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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