Easy Creamy Gnocchi and Broccoli Bake
Easy Creamy Gnocchi and Broccoli Bake — After making this many times, I’ve discovered the trick to a perfectly creamy, cheesy gnocchi and broccoli bake that’s ready in just 30 minutes. The crispy, golden top and creamy, melty cheese will make your family beg for this comforting, better-than-takeout dinner. If you love recipes like this, you’ll also enjoy Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and Chilled Mediterranean Tomato and Roasted Pepper Soup.
Why This Easy Creamy Gnocchi and Broccoli Bake Is Pure Comfort
- Easy to make in just 30 minutes
- Creamy, cheesy, and packed with flavor
- Better than takeout and perfect for busy weeknights
- Kid-friendly and freezer-friendly
What You'll Need for Easy Creamy Gnocchi and Broccoli Bake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb gnocchi
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Optional: Fresh parsley, chopped
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- gnocchi: You can use store-bought or homemade gnocchi for this recipe.
🛒 Tools & Equipment I Recommend
- KitchenAid 5-Speed Hand Mixer — Easy mixing of the cheese sauce → See on Amazon
- Braun MultiQuick 5 Immersion Blender — Smooth and quick blending of the cheese sauce → See on Amazon
How to Make Easy Creamy Gnocchi and Broccoli Bake
- Cook gnocchi: Boil gnocchi according to package instructions. Drain and set aside.
- Cook broccoli: Steam or microwave broccoli florets until tender. Drain and set aside.
- Make cheese sauce: In a saucepan, heat heavy cream over medium heat. Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir in shredded cheddar and mozzarella cheeses until melted and smooth.
- Assemble: In a baking dish, combine cooked gnocchi, cooked broccoli, and cheese sauce. Mix well to combine.
- Bake: Preheat oven to 375°F (190°C). Bake the gnocchi and broccoli mixture for 20-25 minutes, or until golden and bubbly.
- Serve: Garnish with fresh parsley and crushed red pepper flakes. Serve hot and enjoy!
Cook's Tips for Perfect Easy Creamy Gnocchi and Broccoli Bake
- Common mistake and fix: The #1 reason this recipe fails is using too much cheese sauce, which can make the gnocchi soggy. To prevent this, use just enough sauce to coat the gnocchi and broccoli, and avoid overloading the baking dish.
- Pro tip: For an extra layer of flavor, try sautéing some garlic and onions in butter before adding the heavy cream for the cheese sauce.
- Pro tip: To make this recipe even quicker, you can use frozen broccoli florets. Just make sure to thaw them and drain them well before using.
- Pro tip: For a spicy kick, add some red pepper flakes to the cheese sauce or sprinkle them on top of the baked dish.
Storing & Reheating Easy Creamy Gnocchi and Broccoli Bake
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the gnocchi and broccoli mixture ahead of time and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Freezing Easy Creamy Gnocchi and Broccoli Bake
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a lighter version, try using half-and-half or milk instead of heavy cream.
- Best substitution: You can substitute the broccoli with cauliflower or spinach for a different twist.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the baking dish and refrigerate until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top of the gnocchi and broccoli bake isn't golden enough, you can broil it for 1-2 minutes at the end of baking to crisp it up.
Want to level up this recipe?
Calphalon Contemporary Stainless Steel 10-Inch Square Baking Dish — Even heat distribution for perfectly baked gnocchi and broccoli → Check price on Amazon
Easy Creamy Gnocchi and Broccoli Bake
Ingredients
Main Ingredients
- 1 lb gnocchi
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
Optional Toppings
- Fresh parsley, chopped
- Crushed red pepper flakes
Instructions
- Cook gnocchi: Boil gnocchi according to package instructions. Drain and set aside.
- Cook broccoli: Steam or microwave broccoli florets until tender. Drain and set aside.
- Make cheese sauce: In a saucepan, heat heavy cream over medium heat. Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir in shredded cheddar and mozzarella cheeses until melted and smooth.
- Assemble: In a baking dish, combine cooked gnocchi, cooked broccoli, and cheese sauce. Mix well to combine.
- Bake: Preheat oven to 375°F (190°C). Bake the gnocchi and broccoli mixture for 20-25 minutes, or until golden and bubbly.
- Serve: Garnish with fresh parsley and crushed red pepper flakes. Serve hot and enjoy!
Notes
- Chef tip: For a lighter version, try using half-and-half or milk instead of heavy cream.
- Best substitution: You can substitute the broccoli with cauliflower or spinach for a different twist.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the baking dish and refrigerate until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top of the gnocchi and broccoli bake isn't golden enough, you can broil it for 1-2 minutes at the end of baking to crisp it up.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: You can assemble the gnocchi and broccoli mixture ahead of time and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 20g
- Fat: 25g
- Carbs: 55g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Gnocchi and Broccoli Bake FAQs
Yes, you can assemble the baking dish and refrigerate for up to 24 hours. Bake as directed when ready to serve.
The #1 reason this recipe fails is using too much cheese sauce, which can make the gnocchi soggy. To prevent this, use just enough sauce to coat the gnocchi and broccoli, and avoid overloading the baking dish.
Yes, you can freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
You can cook the gnocchi and broccoli mixture in the air fryer at 375°F (190°C) for 10-15 minutes, or until golden and bubbly. Make sure to use a baking dish that fits in your air fryer.
The best way to reheat this dish is in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat in the microwave, but stirring halfway through will help it heat more evenly.
A Warm Final Note
I can’t wait for you to try Easy Creamy Gnocchi and Broccoli Bake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
