Gnocchi and Broccoli Bake Recipe

Introduction

This comforting gnocchi and broccoli bake combines tender gnocchi with vibrant broccoli florets, all smothered in a creamy, cheesy sauce. It’s a quick and satisfying dish perfect for a cozy weeknight dinner.

Ingredients

• 1 pack (1 lb / 500g) gnocchi
• 1 pound (450 g) broccoli florets
• 1 1/2 cup (350 ml) vegetable stock
• 5 ounces (150 g) cream cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup grated Grana Padano (or Parmesan) + more to sprinkle on top
• 3/4 cup (175 ml) sour cream
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Bring a large pot of water to a boil, salt it generously, then add the broccoli and gnocchi together. Cook for 2-3 minutes until tender.
3. Step 3: While they cook, pour the vegetable stock into an oven-proof skillet and heat over medium until just about to simmer. Add the cream cheese and stir continuously until melted and smooth.
4. Step 4: Stir in the Italian seasoning, garlic powder, and salt. Then add the grated cheese and mix well to combine.
5. Step 5: Turn off the heat, then stir in the sour cream. Drain the gnocchi and broccoli and transfer them to the skillet, tossing gently to coat everything in the sauce.
6. Step 6: Sprinkle extra grated cheese on top, then bake in the preheated oven for 15-20 minutes until the sauce is bubbly and the cheese turns golden brown.
7. Step 7: Let the bake cool for about 5 minutes before serving to allow the flavors to meld and make it easier to portion.

Tips & Variations

• For a richer flavor, try adding cooked bacon or pancetta before baking.
• You can swap sour cream for Greek yogurt for a tangier sauce.
• Use cauliflower florets or spinach if you want to vary the vegetables.
• If you prefer a crispy topping, sprinkle breadcrumbs mixed with melted butter on top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the bake’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this bake?

Yes, frozen broccoli works well. Just thaw it beforehand and drain any excess water to avoid a soggy bake.

Is it possible to make this recipe vegan?

You can make it vegan by using dairy-free cream cheese and sour cream substitutes, vegetable stock, and vegan cheese alternatives. The taste will be different but still delicious.

Gnocchi and Broccoli Bake Recipe

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★★★★★

4.8 from 68 reviews

This comforting Gnocchi and Broccoli Bake features tender gnocchi and broccoli florets enveloped in a creamy, cheesy sauce seasoned with Italian herbs and garlic. Baked to golden perfection, it’s an easy one-pan meal perfect for a hearty lunch or dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Bake

• 1 pack (1 lb / 500g) gnocchi
• 1 pound (450 g) broccoli florets
• 1 1/2 cup (350 ml) vegetable stock
• 5 ounces (150 g) cream cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup grated Grana Padano (or Parmesan) + more to sprinkle on top
• 3/4 cup (175 ml) sour cream
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the proper temperature while you prepare the ingredients.
2. Cook broccoli and gnocchi: Bring a large pot of salted water to a boil, then add the broccoli florets and gnocchi simultaneously. Cook them together for 2-3 minutes until tender but still firm. Drain and set aside.
3. Prepare the sauce: Heat the vegetable stock in an oven-proof skillet over medium heat until almost simmering. Add the cream cheese and stir continuously until it melts smoothly into the stock.
4. Season and add cheese: Stir in the Italian seasoning, garlic powder, and salt. Add the grated Grana Padano cheese and mix thoroughly until well combined to form a creamy sauce.
5. Finish the sauce: Turn off the heat and stir in the sour cream until fully incorporated for a rich and tangy flavor.
6. Combine and assemble: Transfer the cooked gnocchi and broccoli to the skillet and toss everything gently to coat evenly in the creamy sauce.
7. Bake: Sprinkle additional grated cheese over the top, then place the skillet in the preheated oven. Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and golden brown.
8. Rest and serve: Remove from the oven and allow the bake to cool for 5 minutes before serving to let the flavors meld and set.

Notes

• You can substitute Grana Padano with Parmesan or Pecorino Romano if preferred.
• If you don’t have an oven-proof skillet, transfer the sauce and gnocchi mixture to a baking dish before adding the cheese topping and baking.
• Adjust seasoning with salt and freshly ground black pepper according to taste.
• For a gluten-free dish, use gluten-free gnocchi made from potatoes or alternative flours.
• Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently in the oven or microwave.

Keywords: gnocchi bake, broccoli bake, creamy gnocchi, Italian gnocchi recipe, cheesy gnocchi, baked gnocchi and broccoli