Easy Creamy Gnocchi and Broccoli Bake

Easy Gnocchi and Broccoli Bake — a comforting, creamy dinner ready in 30 minutes. After making this many times, I’ve discovered the secret to the perfect cheese sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler Cheesecake Bars Recipe for Summer Dessert and Cozy Moroccan Sweet Potato and Chickpea Soup Recipe.

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
• 2 cups shredded cheese (cheddar or mozzarella)
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• Optional: Breadcrumbs
• Optional: Extra cheese
• Optional: Fresh parsley

How to Make Easy Creamy Gnocchi and Broccoli Bake

1. Cook gnocchi: Boil gnocchi according to package instructions. Drain and set aside.
2. Cook broccoli: Steam or microwave broccoli until tender. Drain and set aside.
3. Make cheese sauce: In a large skillet, melt 2 tbsp butter over medium heat. Add garlic powder, onion powder, and dried parsley. Stir in 1 tbsp flour, then gradually whisk in heavy cream. Cook until thickened. Stir in 1 cup shredded cheese until melted and smooth.
4. Assemble casserole: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, combine cooked gnocchi, broccoli, and cheese sauce. Top with remaining 1 cup shredded cheese and any optional toppings.
5. Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly, and top is golden and crispy.

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 3 days. Make-ahead tip: You can assemble the casserole up to 1 day ahead. Store in the fridge until ready to bake.

Freezing Easy Creamy Gnocchi and Broccoli Bake

Freeze individual portions for up to 2 months. Thaw overnight in the fridge 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 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a lighter version, use milk instead of heavy cream and reduce the cheese by half.
• Best substitution: You can substitute the broccoli with cauliflower or spinach.
• Make-ahead: This recipe can be made ahead and reheated as needed.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the cheese sauce is too thick, add a little more milk or cream to reach your desired consistency.

Easy Creamy Gnocchi and Broccoli Bake

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb gnocchi
• 2 cups broccoli florets
• 2 cups shredded cheese (cheddar or mozzarella)
• 1 cup heavy cream

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Breadcrumbs
• Extra cheese
• Fresh parsley

Instructions

1. Cook gnocchi: Boil gnocchi according to package instructions. Drain and set aside.
2. Cook broccoli: Steam or microwave broccoli until tender. Drain and set aside.
3. Make cheese sauce: In a large skillet, melt 2 tbsp butter over medium heat. Add garlic powder, onion powder, and dried parsley. Stir in 1 tbsp flour, then gradually whisk in heavy cream. Cook until thickened. Stir in 1 cup shredded cheese until melted and smooth.
4. Assemble casserole: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, combine cooked gnocchi, broccoli, and cheese sauce. Top with remaining 1 cup shredded cheese and any optional toppings.
5. Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly, and top is golden and crispy.

Notes

• Chef tip: For a lighter version, use milk instead of heavy cream and reduce the cheese by half.
• Best substitution: You can substitute the broccoli with cauliflower or spinach.
• Make-ahead: This recipe can be made ahead and reheated as needed.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If the cheese sauce is too thick, add a little more milk or cream to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge 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 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: You can assemble the casserole up to 1 day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 450
• Protein: 16g
• Fat: 23g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 80mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Creamy Gnocchi and Broccoli Bake FAQs

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!