One Pan Cheesy Broccoli Gnocchi Bake

Bowl of cheesy broccoli gnocchi with toasted bread and a fork

This one pan cheesy broccoli gnocchi simmers pillowy gnocchi and broccoli in a creamy cream cheese and mozzarella sauce for an easy 20 minute dinner.

Course Main Course

Cuisine Italian

Keyword Broccoli Gnocchi

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 410kcal

Author Jason Decker

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