Creamy Broccoli Gnocchi (Baked In One Pan)

Name: Creamy Broccoli Gnocchi (Baked In One Pan)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 head broccoli (medium to large, cut into very small florets/pieces); 2 teaspoons dried herbs ((I like a mixture of mixed Italian herbs, fennel seeds - around ½ teaspoon - and thyme)); 2 tablespoons olive oil (for roasting); 3 cloves garlic (sliced (not crushed)); 2 teaspoons mustard (Dijon or similar); 1 cup cream ((heavy cream or light cream or cooking cream - sour cream or crème fraiche also work well)); 1 cup broth ((stock) chicken or vegetable); 1 lemon (zest only); 1 cup frozen peas; 17 ounces gnocchi (fresh or shelf stable (I like fresh)); 1½ cups cheddar cheese (or similar (amount to taste - I find 1 to 1½ cups to be the sweet spot)); ⅓ cup panko breadcrumbs; ½ cup parmesan cheese; salt and pepper (to taste); fresh herbs e.g. parsley, basil (to serve (optional))

By Helen Schofield

on Aug 09, 2024, Updated Dec 26, 2024

4 Comments

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Creamy, cheesy and comforting – but packed with veggies too – this creamy broccoli gnocchi is conveniently baked all in one pan. On the table in just over 30 minutes, the whole family will love this as an easy midweek dinner by itself. Or serve as a side dish with meat or fish!

A blue plate of baked broccoli gnocchi with green salad and a fork, and with the baking dish in the background.

Why you’ll love it
About the ingredients
How to make broccoli gnocchi
Helen’s Top Tips
How to serve
Recipe FAQs
A few more gnocchi recipes
Creamy Broccoli Gnocchi (Baked In One Pan) Recipe

Why you’ll love it

We all love a quick pasta dinner, but gnocchi is a great alternative, right? This fried gnocchi with cherry tomatoes remains one of my favorite quick dinners ever, but what about when you’re more in the mood for something creamy?

This creamy broccoli gnocchi will take you around 40 minutes to get on the table, but the oven does most of the work. Simply throw finely chopped broccoli and a few other simple flavors into a baking pan, and roast for 10 minutes. Then stir in gnocchi, cream, broth (stock), mustard, frozen peas, and plenty of grated cheese. Top with breadcrumbs and parmesan, then bake for around 20 minutes until oozy, bubbling and golden.

This gnocchi and broccoli is a comforting crowd pleaser, but not at all thick and heavy. It’s lighter (and classier?) than a mac and cheese, for example, but still satisfyingly creamy and cheesy. It makes a perfect dinner side dish, either midweek or for guests. But it’s also delicious enjoyed all by itself as a vegetarian main.

In summary, it’s:

Truly a one pan dinner or side. Carbs and veggies all in one! Pre-roast broccoli, then add everything else to the pan… and bake. No need to pre-cook the gnocchi – just throw it in there with everything else and it will cook sufficiently in the sauce.
Creamy and cheesy… and yet light. The cream sauce is thickened with just cheese and starch from the gnocchi, rather than flour.
Versatile! Works just as well as a midweek dinner for the family, or as a classy side dish for guests to rival this dauphinoise potato recipe (that I also recommend you try!).
Reheats well. The leftovers are debatably even more delicious the next day!
Easy to make the recipe your own. See below for ideas for switching things up, such as adding different flavors and veggies, and even meat.

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

A collage of all the ingredients needed to make a broccoli gnocchi bake, including broccoli, cheese, mustard, cream and broth, gnocchi, salt and pepper, lemon zest, dried herbs, frozen peas and garlic, labelled.

Broccoli: You’ll need around 1 medium sized head of broccoli. You’ll chop it up fairly small (so that it’s slightly softened and charred after 10 minutes’ pre-baking in the oven).
Olive oil: For pre-roasting the broccoli. By all means, use a different kind of oil instead if you prefer.
Dried herbs: Stir these through the broccoli florets before roasting. I really like thyme and fennel seeds. I usually stir through a teaspoon of mixed Italian herbs, and a little of each of these.
Garlic: I usually slice 2-3 cloves of garlic rather than crush them (so that they don’t burn), then roast it for 10 minutes along with the broccoli and herbs.
Frozen peas: It’s so easy to add more green veggies to this dish if you throw them in straight out of the freezer!
Gnocchi: I usually pick a fresh potato gnocchi brand with simple ingredients. In my supermarket it’s in a refrigerated aisle with things like fresh pasta and garlic bread. You can use a shelf stable version instead (usually with the dried pasta) if you prefer.
Mustard: Two teaspoons means you can actually taste it in the creamy sauce. Dijon mustard works well.
Cream: You can use heavy cream or light cream. Heavy cream would give you a slightly thicker sauce. I usually use a ‘cooking cream’, which is another option if it’s available. Sour cream or crème fraiche would also work.
Broth (Stock): To whisk together with the cream. Use vegetable broth if you’d like to keep the dish strictly vegetarian, or chicken broth if you prefer.
Lemon zest: This doesn’t really make the finished dish taste ‘lemony’, it just adds a really nice bit of tang.
Cheese: A mixture of sharp cheddar and parmesan is perfect. You could also try gruyere or Swiss cheese.
Panko breadcrumbs: For a lightly crisp and golden top. Regular breadcrumbs will work in a pinch.

Another yummy broccoli recipe

Got a glut of broccoli? Or just happen to love it? Convert even ardent broccoli haters with this smashed broccoli and feta recipe!

How to make broccoli gnocchi

Firstly, cut the washed broccoli into small florets. Toss it with olive oil and dried herbs in a baking dish, then roast it for 10 minutes.

Meanwhile, you can whisk together the sauce ingredients – mustard, cream, broth (stock) and lemon zest.

A collage of two images showing small broccoli florets and dried herbs in a blue-rimmed white baking dish, and then cream and broth in a jug.

Take the broccoli out of the oven. Sprinkle over the frozen peas and gnocchi.

Then pour over the creamy sauce and sprinkle over the cheddar cheese. At this point I usually season well with salt and pepper. Then toss all the ingredients together.

Collage of 2 images showinga white baking dish with a blue rim with broccoli peas and gnocchi in and then with a cream mixture and cheese over the top.

Finally, sprinkle over the panko breadcrumbs and parmesan cheese. Your delicious broccoli gnocchi bake is now ready for the oven!

Overhead view of a white baking dish with a blue rim with broccoli gnocchi with cheese on top ready to be baked.

Bake for 20 to 25 minutes, or until the casserole is bubbling and golden and crisp on top. Yum!

Overhead view of a white baking dish of baked broccoli gnocchi with a decorative spoon, pale blue tea towel, and ingredients at the side.

Helen’s Top Tips

Cut up the broccoli into really small florets so that it cooks perfectly in around 10 minutes.
Blend the cream slowly into the mustard so that you get a nice smooth sauce.
Flatten the top of the casserole and push everything down before sprinkling over the panko and parmesan. This way, everything bubbles away nicely in the cream.
You can easily adapt the recipe to your tastes. Try different dried herbs, add a chopped onion, mushrooms, chopped asparagus, cauliflower or even bacon along with the broccoli, or stir cooked chicken through before baking.

How to serve

This oven baked gnocchi is so delicious as a quick and easy vegetarian dinner by itself. Sprinkle fresh herbs such as parsley or basil over the top just before serving if you have any. Or try pan grattato! (crispy Italian breadcrumbs).

However, I also think this makes a perfect comforting but vegetable-filled side dish with meat or fish. It’s a great easier alternative to dauphinoise potatoes, or this potato bake with bacon (also very delicious and worth a try!).

Here are a few Scrummy Lane recipes that I would consider serving broccoli and gnocchi with:

Mustard parmesan panko chicken
Greek chicken meatballs (air fryer or oven)
Air fryer grilled chicken thighs
Air fryer bacon (or of course bacon cooked any way you like!)
Greek lettuce salad (when all you want is a fresh green salad on the side!)

Closeup view of the top of a white baking dish of baked broccoli gnocchi with a decorative spoon in it.

Recipe FAQs

Can you reheat it?

You definitely can! I’ve eaten the leftovers over a few days for lunch before, and they were possibly more delicious than when fresh. Simply cover and microwave on reduced power for 2 to 3 minutes or until piping hot again. Alternatively, if you want the top to crisp up again, you cake pop the baking dish back into the oven. I’d go with 350F/175C for around 20 minutes.

Can I freeze it?

You can. I would suggest cooking the broccoli and then fully assembling the dish. Then double or triple wrap in plastic wrap and/or aluminium foil before freezing for up to 2 months. Let it defrost in the fridge overnight before baking. To bake from frozen, cover with foil and bake for about 60 minutes. Then remove the foil and bake for a further 10 to 15 minutes until crispy, golden and bubbling.