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Broccoli gnocchi is the cheesy, creamy one pan dinner that simmers pillowy potato gnocchi and tender broccoli in a rich cream cheese and mozzarella sauce, all in about 20 minutes. This is my go to when I want something cozy and fast, and Maddie loves the gooey cheese pull on top. Everything cooks in a single skillet, so there is barely any cleanup. It starts with pillowy potato gnocchi, homemade or a store bought bag, that softens right in the sauce.
Pillowy gnocchi and tender broccoli simmered in a creamy cream cheese and mozzarella sauce, all in one pan.
Broccoli Gnocchi Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 420kcal
- 🌶️ Flavor Profile: Creamy, cheesy, and savory with pillowy gnocchi and a hint of red pepper heat
- ✋ Difficulty: Easy, a fast one pan simmer and melt dinner
Quick Answer
Add the gnocchi and broccoli florets to a large skillet along with the red pepper flakes, salt, and pepper. Pour in the chicken stock, bring it to a simmer, then cover and cook until the gnocchi is tender and the broccoli is bright and crisp tender, about 5 minutes. Stir in the cream cheese until it melts into a creamy sauce, then add half the mozzarella and stir until smooth. Top with the remaining mozzarella, cover until melted, garnish with fresh parsley, and serve warm.
Jump to:
- Broccoli Gnocchi Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Broccoli Gnocchi
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Broccoli Gnocchi FAQs
- Other Recommended Easy Pasta Dinners
- One Pan Cheesy Broccoli Gnocchi Bake
Why This Recipe Works
Click to see the technique science
- It all cooks in one pan. The gnocchi and broccoli simmer right in the chicken stock, then that same liquid becomes the base of the creamy cheese sauce, so there is only one skillet to wash.
- No boiling the gnocchi separately. Shelf stable gnocchi cooks directly in the simmering stock, soaking up flavor and softening into pillowy bites without a separate pot of water.
- Cream cheese makes an easy sauce. Stirring in cream cheese melts into a silky, tangy sauce in seconds, no flour or roux and no risk of a broken cheese sauce.
- The broccoli stays bright. Adding the broccoli at the same time as the gnocchi cooks it just until crisp tender, so it keeps its color, bite, and fresh flavor.
- It is ready in about 20 minutes. From skillet to table in around 20 minutes with pantry and freezer staples, this is a weeknight dinner that feels far more indulgent than the effort it takes.
Why You’ll Love This Recipe
- It is a true one pan meal, from simmering the gnocchi to melting the cheese, so weeknight cleanup could not be easier.
- It is fast and cozy, going from skillet to table in about 20 minutes with simple pantry and freezer staples.
- It has the same creamy, cheesy comfort as my penne alfredo, but comes together in one pan in about 20 minutes.
- It is the kind of no fuss win that pairs beautifully with our broccoli pasta salad on a busy week.
- It is the kind of no fuss win that pairs beautifully with our filipino pancit recipe with chicken on a busy week.
- It earns a spot in the rotation right next to our how to make a basic charcuterie board.
Key Ingredients
A short, simple list of everyday staples that turn into one creamy, cheesy skillet.
- Gnocchi: The base. Soft potato gnocchi cook right in the stock and turn pillowy and tender. Shelf stable or refrigerated both work great.
- Broccoli: The vegetable. Fresh florets cook alongside the gnocchi until crisp tender, adding color, texture, and freshness.
- Chicken stock: The liquid. It simmers the gnocchi and broccoli and becomes the savory base of the creamy sauce.
- Cream cheese: The sauce. It melts into a silky, tangy sauce in seconds, no roux required, and gives the dish its creamy body.
- Mozzarella: The cheese. Half stirs into the sauce and half melts on top for that irresistible cheese pull.
- Red pepper flakes: The kick. Just a pinch adds a gentle warmth that balances all the creamy, cheesy richness.
See recipe card for exact quantities.
Variations and Substitutions
One easy skillet, plenty of ways to make it your own.
- Swap the mozzarella for cheddar, Parmesan, or a blend for a different cheesy flavor.
- Use vegetable broth in place of the chicken stock to keep the whole dish vegetarian.
- Add cooked bacon, sausage, or Italian seasoning for extra savory depth.
- Stir in cooked chicken to turn it into a heartier meal, a lot like my chicken broccoli alfredo.
- Stir in a handful of fresh spinach or swap in cauliflower for the broccoli for a different veggie spin.
- For another spin on this idea, try our beef and broccoli marinade next time.
- For another spin on this idea, try our gingerbread men next time.
- In the mood for something different? Our cinnamon applesauce scratches a similar itch.
How to Make Broccoli Gnocchi
- Add the gnocchi and broccoli florets to a large skillet, then sprinkle in the red pepper flakes, salt, and black pepper.
- Pour in the chicken stock and bring it to a simmer. Cover and cook until the gnocchi is tender and the broccoli is bright and crisp tender, about 5 minutes.
- Stir in the cream cheese until it melts into a smooth, creamy sauce, then add half of the mozzarella and stir until fully melted.
- Sprinkle the remaining mozzarella over the top, cover until it melts, then garnish with fresh chopped parsley and serve warm.
Recipe Tips & Tricks
- Use a large skillet. A wide pan gives the gnocchi and broccoli room to simmer in a single layer so everything cooks evenly.
- Do not overcook the gnocchi. It only needs a few minutes to turn pillowy, longer and it can get gummy, so pull it as soon as it is tender.
- Soften the cream cheese first. Cutting it into cubes or letting it sit out helps it melt quickly and smoothly into the sauce without lumps.
- Keep the broccoli crisp tender. Add it with the gnocchi so it stays bright green and still has a little bite instead of turning mushy.
- Stir the cheese off high heat. Lower the heat before adding the cheese so the sauce stays silky and does not break or turn grainy.
- Serve it right away. This one pan dinner is at its creamiest and cheesiest fresh from the skillet, so bring it straight to the table.
- Double up for gatherings. Serve it alongside our fresh fig newton and watch both disappear.
- Double up for gatherings. Serve it alongside our muffuletta sandwich and watch both disappear.
- Make it a full spread. Our one pot chicken broccoli pasta rounds out the table.
Serving Ideas and Suggestions
Still filling out the menu? Readers love pairing this one with our caprese tortellini bake, Panera broccoli cheddar soup, and Tuscan chicken pasta.
Broccoli Gnocchi FAQs
Shelf stable or refrigerated potato gnocchi both work perfectly here since they cook right in the simmering stock. You do not need to boil them first. Frozen gnocchi works too, just add a minute or two to the simmer time. Look for it near the pasta or in the refrigerated section of most grocery stores.
No, that is the beauty of this one pan method. The gnocchi cooks directly in the chicken stock, which softens it into pillowy bites while it soaks up all that savory flavor. Skipping the separate pot of boiling water saves time and means one less dish to wash.
Yes. Simply swap the chicken stock for vegetable broth and the rest of the dish stays exactly the same. The cream cheese and mozzarella provide all the creamy, cheesy richness, so you will not miss a thing. It is an easy, meatless dinner the whole family will enjoy.
You can. Add frozen broccoli florets straight to the skillet, but you may need an extra minute or two of simmering, and you might want to drain off a little liquid since frozen broccoli releases water. Fresh broccoli gives the best bright color and crisp tender bite, but frozen works in a pinch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the microwave with a splash of broth or milk to loosen the sauce, since it thickens as it sits. Stir as it warms so the cheese melts back into a creamy sauce.
Absolutely. Stir in cooked, shredded rotisserie chicken, browned Italian sausage, or crispy bacon to make it a heartier, more filling meal. Add the cooked protein when you stir in the cream cheese so it warms through without overcooking the gnocchi.
Made this broccoli gnocchi? Leave a comment and a star rating below, and tell me what cheese you melted on top!
Add my quick air fryer mushrooms on the side for even more veggies.
For smoky barbecue flavor in one pan, try my BBQ chicken pasta.
One Pan Cheesy Broccoli Gnocchi Bake
Ingredients
- 1 pound fresh gnocchi
- 1 ½ cups broccoli florets
- 1 cup chicken stock
- ¼ teaspoon crushed red pepper flakes optional
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup cream cheese diced
- 1 ½ cup shredded mozzarella cheese
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350°F. Add the gnocchi, broccoli, stock, red pepper flakes, salt, and pepper to an oven-proof large skillet and place over medium heat.1 pound fresh gnocchi, 1 ½ cups broccoli florets, 1 cup chicken stock, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Cover the pan with a lid and bring it to a simmer, cook for 3 minutes or until the gnocchi is almost done and the broccoli is a vibrant green.
- Add the cream cheese and half the mozzarella cheese and stir to incorporate.⅓ cup cream cheese, 1 ½ cup shredded mozzarella cheese
- Remove from heat and top with the remaining mozzarella cheese.
- Add the skillet to the oven and bake for 10 minutes or until bubbly and the cheese is lightly browned. Garnish with the optional parsley.Fresh chopped parsley for garnish
Notes
- Frozen gnocchi can be substituted for fresh.
- Play with your cheeses to find one that you like!
- This can be made if you do not have an oven safe skillet, see my tips above.
- Red pepper flakes are optional, if you don’t like a little kick you can leave them out.
- Make sure you are removing the gnocchi from the heat when they are almost done but not fully done yet. That way when you are baking them they will finish cooking.
Nutrition
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