Creamy Broccoli Gnocchi (Baked In One Pan)

A blue plate of baked broccoli gnocchi with green salad and a fork, and with a pale blue tea towel at the top.

5 from 1 vote

Creamy Broccoli Gnocchi (Baked In One Pan)

A creamy, cheesy (and yet on the lighter side!) one pan broccoli gnocchi bake that's just as delicious enjoyed by itself for dinner as it is on the side with meat or fish. Simply roast lots of broccoli in a baking pan, then stir everything else in. Bake for around 20 minutes until crisp, golden and bubbling. Mmm!

Prep Time10

Cook Time30

Total Time40

Course: easy main meal

Cuisine: American, Italian

Diet: Vegetarian

Servings: (or 6 as a side)

Author: Helen Schofield

Equipment

Enamel baking pan

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)

cups/ounces - grams/ml

Instructions

Pre-heat the oven to 390F/200C (non-fan oven 430F/220C). Scatter the broccoli into a 9 x 13 inch baking pan. Toss together with the herbs, olive oil and garlic. Bake for around 10 minutes or until the broccoli is softened and lightly charred.
1 head broccoli, 2 tablespoons olive oil, 2 teaspoons dried herbs, 3 cloves garlic
Meanwhile, slowly whisk the cream and then the broth/stock into the mustard until smooth. Stir in the lemon zest.
2 teaspoons mustard, 1 cup cream, 1 cup broth, 1 lemon
Add the frozen peas, gnocchi and grated cheddar cheese to the partly cooked broccoli in the pan. Grind over some salt and pepper (to taste). Stir well. Then pour over the cream mixture. Push the ingredients down into the liquid/smooth over the top with the back of a big spoon.
1 cup frozen peas, 17 ounces gnocchi, 1½ cups cheddar cheese, salt and pepper
Sprinkle over the panko breadcrumbs and parmesan cheese. Then bake for around 20 to 25 minutes or until golden, crisp and bubbling. Scatter over some fresh herbs to serve (if you like).
⅓ cup panko breadcrumbs, ½ cup parmesan cheese, fresh herbs e.g. parsley, basil

Notes

Gnocchi: I prefer to use the fresh refrigerated gnocchi, but shelf stable (usually in the pasta aisle) is fine, too. Alternatively, use frozen gnocchi, but let it defrost first.

Variations: Try different vegetables such as mushrooms, cauliflower and corn. Try adding a chopped onion at the same time as the broccoli. Add bacon (at the same time as the broccoli), or stir cooked ham or chicken through the mixture before baking for a meaty version.

Experiment with different dried herbs (I like thyme, fennel, basil, but any dried herbs work).

Storage and reheating/freezing: Leftovers keep well covered in the refrigerator for up to 3 days. Reheat either in the microwave for around 3 to 4 minutes, or in the baking dish in the oven at 350F/175C for 20 minutes.

You can freeze by assembling the dish fully, wrapping in a double or triple layer of plastic wrap/aluminium foil and freezing for up to 2 months. Let defrost in the fridge before baking, or bake from frozen for around 60 minutes covered, then 10 to 15 minutes uncovered.

Nutrition