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With minimal ingredients and 25 minutes this Broccoli Gnocchi makes a delicious meatless meal that is easy, tasty, and absolutely filling.
I’m a huge gnocchi fan, I love to use it in so many different dishes but we can’t and never have been able to get enough of this Broccoli Gnocchi.
With the combination of the ingredients, you get a flavorful and cheesy dish that will quickly become a family favorite and you will want it on your regular menu rotation.
This is one of those dishes that are great to whip up when you are short on time but also want something that is flavorful and will fill you up.
That is what I love about gnocchi, not only does it taste amazing, but it is filling so a lot goes a long way with this recipe AND it’s all made in one pan.
The cheese really puts it over the top, I think cheese makes everything just that much better so use cream cheese to make it creamy and mozzarella to give it that great cheese pull.
With all that cheesy goodness, you know the whole family is going to love it! What a great way to enjoy pasta
With this Broccoli Gnocchi you really cannot go wrong. It makes a great dinner or lunch meal that everyone will come to enjoy.
Some of our other favorite one-pan recipes we have on our site include: One Pan BBQ Chicken Pasta, Chicken Sheet Pan Quesadilla, and One Pot Ranch Chicken Pasta.
WHY THIS RECIPE WORKS:
- Ready in 25 minutes this is a great last-minute meal.
- It is filling but can be doubled to serve more people. Heck, double is just for good measure!
- The flavors combined together really work well with one another.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Potato Gnocchi
- Broccoli florets
- Chicken stock
- Crushed red pepper flakes, optional
- Kosher salt
- Pepper
- Cream cheese, diced
- Mozzarella cheese
- Parsley for garnish, optional
HOW TO MAKE BROCCOLI GNOCCHI:
- 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.
- 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.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT CHEESE?
Yes, while we really like this with mozzarella this is also great with cheddar cheese and parmesan.
You can absolutely feel free to play around with other cheeses to find your favorite.
CAN I USE FROZEN GNOCCHI?
While we use fresh gnocchi, frozen will work fine.
It cooks quickly so it can be substituted for fresh in this recipe if it is the only thing you can find.
I DON’T HAVE AN OVEN SAFE SKILLET, WHAT CAN I DO?
If you don’t have an oven-safe skillet, there is no issue.
Just proceed with steps 1 and 2, then pour the mixture into an 8×8 or 9×9 baking dish that has been sprayed with cooking spray.
Add the remaining cheese on top and bake.
ANY ADDITIONS?
My entire family loves this dish and I know I’ve added things in the past.
Check out this list!
- Tomato Sauce: Add tomato sauce to your wide skillet for a rich, tangy flavor that complements the cheesy broccoli gnocchi.
- Lemon Zest: Sprinkle lemon zest over the top for a fresh, zesty kick that brightens up this perfect comfort food. A squeeze of lemon juice works too.
- Bell Peppers: Include diced bell peppers for added color and crunch, making this an even more delicious meal.
- Cannellini Beans: Mix in cannellini beans for extra protein and a creamy texture, creating a complete meal.
- Pine Nuts: Top with toasted pine nuts for a nutty flavor and crunchy texture.
- Fresh Basil: Garnish with fresh basil for an aromatic finish that pairs well with the Italian dumplings.
- Parmesan Cheese: Add grated Parmesan cheese on top for an extra cheesy finish.
- Crème Fraîche: Stir in crème fraîche for a rich, creamy sauce.
- Italian Seasoning: Add Italian seasoning for a boost of herby flavors that complement the tender broccoli.
- Heavy cream: Add a splash to the sauce for even more creaminess.
ANY SUBSTITUTIONS?
With some very simple ingredients, you can make some easy swaps.
- Fresh Gnocchi: Use shelf-stable gnocchi or frozen gnocchi for convenience, ensuring you still get fluffy gnocchi.
- Chicken Stock: Substitute with vegetable broth or stock for a vegetarian option that still delivers a delicious meal.
- Mozzarella Cheese: Use sharp cheddar or Parmesan cheese for a different cheesy taste that melts beautifully.
- Broccoli Florets: Substitute with blanched broccoli or frozen broccoli if fresh broccoli is not available.
- Unsalted Butter: Use vegan butter for a dairy-free option, making this dish suitable for a medically restrictive diet.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 2-3 days.
I do not recommend freezing this as the sauce tends to separate.
Reheat on the stovetop or in the microwave until heated through.
DANA’S TIPS AND TRICKS:
- 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.
Looking for that perfect dinner-time meal that is quick to make, tasty, and will fill you up?
Then you need this Broccoli Gnocchi in your life!
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If you’ve tried this BROCCOLI GNOCCHI let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
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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