Does A 20-Minute Recipe Have the Right To Be This Delicious?
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. And eating stuff you really like is what this meal is ALL about. It’s not about feeling virtuous, or about deprivation—nope! It’s about indulging in a fabulously creamy, melty, pan of pure comfort. And, this streamlined baked gnocchi recipe is about getting that cozy, comforting meal on the table in just about 20 minutes.
What’s In This Magical, 20-Minute Baked Gnocchi Recipe?
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. Oh yes. Sign me up! OK, so here’s all that you’ll need to make this pared down, no-fuss, 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. But, that’s just not our lives right now—maybe someday. Until then, enter store-bought gnocchi!
- 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 just 20 minutes away. Here’s how to make your new meatless Monday go-to:
- Blanch the broccoli and then gnocchi in a big 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 big 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.
Tools You’ll Need:
- Stock pot.
- Oven-safe skillet.
- Knife.
- Colander.
- Box grater for the mozzarella (or, you can use pre-shredded).
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?
If you make this lusciously creamy, cheesy baked gnocchi with broccoli, we want to hear about it! Snap a photo of your RECIPE and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
