I cook this when the week feels long and the sink stays full. I grab a pan, a bag of gnocchi, and a head of broccoli. Cheese waits in the fridge. The plan stays simple and calm. This dish fits Gnocchi Recipes and lands in the cozy group of Baked Pasta Recipes. It also checks the box for Baked Dishes For Dinner. Steam rolls up when the pan hits the oven. Broccoli turns bright and tender. Gnocchi turns pillowy and light. I fold in a quick sauce that tastes like home. It brings the same comfort I get from Baked Casserole Recipes. Friends say the sauce reminds them of Broccoli Soup Crockpot days. I take that as praise. On cold nights I taste notes close to Brócoli Cheddar Soup and I do not mind one bit. We eat it hot at the table. The top pulls into long strings. The edges stay golden and a little crisp. Leftovers reheat well for lunch. If you need a sure thing for busy nights, try this Cheesy Baked Gnocchi. Warm, simple, and friendly. That is all we need.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cheesy Broccoli Gnocchi Bake Recipe
- 3) Ingredients for Cheesy Broccoli Gnocchi Bake
- 4) How to Make Cheesy Broccoli Gnocchi Bake
- 5) Tips for Making Cheesy Broccoli Gnocchi Bake
- 6) Making Cheesy Broccoli Gnocchi Bake Ahead of Time
- 7) Storing Leftover Cheesy Broccoli Gnocchi Bake
- 8) Try these Gnocchi Recipes next
- 9) Cheesy Broccoli Gnocchi Bake
- 10) Nutrition
1) Key Takeaways
This bake brings soft gnocchi, tender broccoli, and a gentle cheese pull. I test it often in my own kitchen. It wins on busy nights and it shines for guests.
The method stays simple. Roast, stir in a quick sauce, and bake again. The finish turns golden with crisp edges. The center stays creamy and warm.
I write this as Kathy for Simply Cooked Recipes. You can always find the full process at https://www.simplycookedrecipes.com. I keep notes clear so you cook with calm focus.
2) Easy Cheesy Broccoli Gnocchi Bake Recipe
I lean on Gnocchi Recipes. Gnocchi Recipes guide the plan and keep the steps short. I pull out one pan, a pot, and a spoon. Supper moves fast, and the sink stays friendly.
Gnocchi Recipes show up in my notes and in our weeknight flow. I use soft potato gnocchi, bright broccoli, and a mild blend of cheeses. The sauce builds in minutes and hugs each bite.
This works for a small crew or a full table. Think broccoli gnocchi for a short keyword, and keep an eye on an easy gnocchi bake as a semantic idea. It tastes like a creamy gnocchi casserole without stress.
3) Ingredients for Cheesy Broccoli Gnocchi Bake
Potato gnocchi Soft shelf stable pillows that bake well and soak up sauce. Two pounds feed a family and leave a little for lunch.
Broccoli florets Small pieces cook fast and stay tender. Fresh or frozen both work with this method.
Mozzarella Shredded for melt and stretch. It gives that long pull we all enjoy at the table.
Sharp cheddar Adds depth and a warm bite. It balances the mild mozzarella in the sauce.
Parmesan Half goes into the sauce and half finishes the top. It brings a savory finish.
Milk Whole or two percent gives body to the sauce. Warm it a little for a smooth whisk.
Butter and flour These make a light roux that holds the sauce. The texture stays silky and clean.
Garlic Fresh cloves give a soft punch. Mince fine so the flavor spreads.
Kosher salt and black pepper Season in layers for clear flavor from start to finish.
Garlic powder and onion powder Small pinches add steady flavor that does not fade in the oven.
Crushed red pepper A pinch adds gentle heat. Leave it out if your crew likes mild.
Vegetable broth or water A short pour creates steam so the gnocchi soften during the first bake.
Olive oil Tosses with the gnocchi and broccoli so they roast instead of dry out.
Nonstick spray Keeps the edges neat and saves the crisp bits for your plate.
4) How to Make Cheesy Broccoli Gnocchi Bake
step 1. Heat the oven to four hundred F and coat a large baking dish. This keeps cleanup easy and the corners crisp.
step 2. Toss gnocchi with broccoli and olive oil. Add salt and pepper. Spread the mix in the dish in an even layer.
step 3. Pour broth or water over the mix. The steam softens the gnocchi during the first bake. Slide the dish in the oven for twelve minutes.
step 4. Make the sauce. Melt butter in a pot. Whisk in flour for one minute. Splash in warm milk and whisk smooth. Add garlic, salt, pepper, garlic powder, and onion powder.
step 5. Stir in mozzarella, cheddar, and half the parmesan. The sauce turns glossy and rich. Take the pot off the heat.
step 6. Pull the dish from the oven. Pour the sauce over the gnocchi and broccoli. Stir to coat. Top with the rest of the parmesan.
step 7. Bake ten to twelve minutes until the top turns golden and the edges bubble. Rest for five minutes and serve warm.
5) Tips for Making Cheesy Broccoli Gnocchi Bake
Dry the broccoli well if you rinse it. Extra water can thin the sauce. Small florets cook at the same pace as the gnocchi.
Warm the milk before it hits the roux. A warm splash keeps the sauce smooth. This small move helps a lot.
For a short keyword, think cheesy bake. For a longtail, try baked broccoli gnocchi casserole. For a second longtail, note one pan creamy gnocchi. Each phrase equals a door for readers who search for Gnocchi Recipes.
6) Making Cheesy Broccoli Gnocchi Bake Ahead of Time
Cook through the first bake, then add the sauce, and stop. Cool the dish and cover it well. Chill up to one day.
When you are ready, top with the rest of the parmesan and bake until hot and golden. The texture stays soft and the top turns crisp.
This plan fits busy weeks and fits Gnocchi Recipes fans who like set and forget meals. It also helps when you cook for a group and need steady timing.
7) Storing Leftover Cheesy Broccoli Gnocchi Bake
Pack leftovers in shallow containers and chill within two hours. The bake keeps well for three days and reheats in the oven or in a pan.
Add a splash of milk when you warm it on the stove. Stir as it heats so the sauce stays silky. The top will not be as crisp, yet the flavor stays rich.
For freezer storage, cool the bake, wrap tight, and freeze for one month. Thaw in the fridge, then heat in the oven until the center steams.
8) Try these Gnocchi Recipes next
9) Cheesy Broccoli Gnocchi Bake
Cheesy Broccoli Gnocchi Bake Gnocchi Recipes
Ingredients
- 2 pounds shelf stable potato gnocchi
- 4 cups small broccoli florets fresh or frozen
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup grated parmesan cheese divided
- 2 cups milk whole or two percent
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon crushed red pepper optional
- 0.5 cup vegetable broth or water
- 2 tablespoons olive oil for tossing
- Nonstick spray for the baking dish
Instructions
- Heat oven to 400 F and spray a large baking dish.
- Toss gnocchi with broccoli and olive oil. Add a pinch of salt and pepper. Spread in the dish.
- Pour vegetable broth or water over the gnocchi mix. This creates gentle steam in the oven.
- Bake for 12 minutes until the gnocchi soften and the broccoli turns bright.
- Make the sauce while the pan bakes. Melt butter in a pot over medium heat. Whisk in flour and cook one minute.
- Whisk in milk in small splashes. Keep the sauce smooth. Stir in garlic, salt, pepper, garlic powder, onion powder, and crushed red pepper.
- Simmer until the sauce thickens and coats a spoon. Turn off the heat. Stir in mozzarella, cheddar, and half the parmesan until smooth.
- Remove the dish from the oven. Pour the cheese sauce over the gnocchi and broccoli and stir to coat.
- Top with the remaining parmesan.
- Return to the oven and bake 10 to 12 minutes until the top turns golden and the edges bubble.
- Rest the bake for 5 minutes. Serve hot.
10) Nutrition
A one cup serving gives an estimate of four hundred ninety five calories with twenty two grams of protein. Fat lands near twenty four grams with twelve grams saturated. Carbs land near fifty grams with four grams fiber and about five grams sugar. Sodium sits near nine hundred eighty milligrams.
These values shift with brand choice and salt level. Use part skim mozzarella to lower fat. Add grilled chicken if you want more protein.
I build these numbers from common supermarket items and home tests. For strict needs, use a lab grade tool. For daily cooking, this guide helps you plan.
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