If you’re in the mood for a comforting and filling vegetarian meal, look no further than this delicious baked gnocchi with broccoli recipe. The soft and pillowy potato dumplings are baked in a creamy and flavorful sauce with nutritious broccoli florets for a balanced and satisfying meal. Plus, it’s easy to prepare and can be on your table in under an hour.
Ingredients:
1 pound fresh or frozen gnocchi 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups broccoli florets 1 cup heavy cream 1/2 cup vegetable broth 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese
Procedure:
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the gnocchi according to package instructions. Drain and set aside.
- In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 2-3 minutes.
- Add the dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet and stir to combine.
- Add the broccoli florets and sauté for another 2-3 minutes, or until they start to soften.
- Pour in the heavy cream and vegetable broth and stir well. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
- Add the cooked gnocchi to the skillet and stir to coat evenly with the sauce.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the gnocchi and transfer the skillet or casserole dish to the preheated oven.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and comforting baked gnocchi with broccoli!
