Baked Gnocchi with Broccoli

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.


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


  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook the gnocchi according to package instructions. Drain and set aside.
  3. 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.
  4. Add the dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet and stir to combine.
  5. Add the broccoli florets and sauté for another 2-3 minutes, or until they start to soften.
  6. Pour in the heavy cream and vegetable broth and stir well. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
  7. Add the cooked gnocchi to the skillet and stir to coat evenly with the sauce.
  8. 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.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  10. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and comforting baked gnocchi with broccoli!

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