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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 Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 (or 6 as a side)
Calories: 799 kcal
Course:
Main Course
Cuisine:
Italian , American
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)
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.
- Meanwhile, slowly whisk the cream and then the broth/stock into the mustard until smooth. Stir in the lemon zest.
- 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.
- 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).
Cup of Yum
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 Information
Calories
799kcal
(40%)
Carbohydrates
69g
(23%)
Protein
28g
(56%)
Fat
48g
(74%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
118mg
(39%)
Sodium
1254mg
(52%)
Potassium
733mg
(21%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
2773IU
(55%)
Vitamin C
166mg
(184%)
Calcium
623mg
(62%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4(or 6 as a side)
Amount Per Serving
Calories 799
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 69g | 23% |
| Protein | 28g | 56% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 118mg | 39% |
| Sodium | 1254mg | 52% |
| Potassium | 733mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 2773IU | 55% |
| Vitamin C | 166mg | 184% |
| Calcium | 623mg | 62% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.