Gnocchi and Broccoli Bake

This gnocchi and broccoli bake is cheesy comfort food at its best! It’s a quick and easy vegetarian dish featuring pillowy gnocchi and tender broccoli in a creamy sauce that is guaranteed to please the entire family.

I’ve been a massive gnocchi lover ever since I first set eyes on these delicious little potato dumplings. They’re such a versatile ingredient and I can’t remember how many times a pack of gnocchi saved me at dinnertime.

This gnocchi and broccoli bake is the perfect vegetarian dish to try on a weeknight when you want to put something comforting on the table without too much effort.

I came up with this recipe after making my Chicken Broccoli Pasta Bake, which is my go-to casserole for hiding veggies in. This time, I opted for gnocchi instead of pasta and made it vegetarian and much creamier.

It’s best to use an oven-proof skillet for this broccoli gnocchi recipe, as you can take it straight from the hob to the oven.

And if you love gnocchi as much as I do, try my delicious Creamy Italian Sausage Gnocchi Soup or this super comforting Gnocchi Bolognese next!

Why you’ll love this gnocchi and broccoli bake

• Super creamy and comforting
• A delicious way to eat more veggies
• Vegetarian but extra cheesy and flavorful!

What goes into baked gnocchi with broccoli

Gnocchi — I like the soft, pillowy kind you find in the refrigerated section for the best texture.

Broccoli — Fresh broccoli florets work best, but you can use frozen in a pinch. Chop them into similar-sized pieces so they cook evenly.

Vegetable stock — I typically use low-sodium stock so I can have better control over the salt level of the dish.

Cream cheese — Make sure it's fully softened at room temperature so it blends into the sauce smoothly.

Italian seasoning — You can use a pre-made blend or create your own with dried basil, oregano, thyme, and a pinch of rosemary.

Garlic powder — Feel free to use a bit of fresh minced garlic instead if you prefer.

Grana Padano — You can use Grana Padano, Parmesan or a mix of grated hard Italian cheeses if you like.

Sour cream — I love the tanginess sour cream adds to the sauce, but if you’re not a fan, you could substitute with crème fraîche for a slightly richer sauce.

How to make gnocchi and broccoli bake

Preheat your oven to 400°F (200°C).

Bring a large pot of water to a boil, salt it generously and cook the broccoli and gnocchi together for 2-3 minutes.

Meanwhile, add the stock to an oven-proof skillet and heat on medium heat until almost simmering. Add the cream cheese and stir continuously until it melts.

Stir in the Italian seasoning garlic powder and salt.

Next, add the grated cheese and mix well to combine.

Turn off the heat and stir in the sour cream.

Transfer the gnocchi and broccoli to the pan and toss well until well covered in sauce.

Sprinkle the remaining grated cheese on top and bake for 15-20 minutes or until the sauce is bubbly and the cheese golden.

Allow the gnocchi broccoli bake to cool for 5 minutes before serving.

Variations

• Add some extra greens if you like, such as fresh baby spinach or kale.
• For a touch of heat, sprinkle some red pepper flakes on top after baking.
• Swap the Grana Padano for a sharp cheddar, smoked gouda or shredded mozzarella for an even cheesier dish.
• You can add some leftover rotisserie chicken or turkey to this dish if you like.

Recipe notes and tips

• Serve this creamy dish with some crusty bread – perfect for soaking up all that yummy sauce.
• To make this recipe vegan, substitute the cream cheese, grated cheese and sour cream with plant-based alternatives.
• Refrigerated gnocchi typically only need 2-3 minutes to cook, so they can go in the boiling water together with the broccoli. However, if you’re using shelf-stable gnocchi, cook them according to package instructions and only add the broccoli for the last 2-3 minutes.

Leftovers and storage

• This gnocchi and broccoli dish is best served immediately.
• Refrigerate any leftovers in an airtight container for up to 3-4 days.
• Gently reheat the sauce and gnocchi over low heat on the stovetop, stirring occasionally until warmed through. You can also reheat individual portions in the microwave.
• I don’t recommend freezing for this dish as gnocchi go mushy when thawed.

If you liked this gnocchi broccoli bake, you might also like some of my other easy gnocchi dishes:

• Creamy Chicken Gnocchi
• Gnocchi Carbonara
• Creamy Salmon Gnocchi
• One Pan Italian Sausage Gnocchi
• Gnocchi Bolognese

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