Easy Creamy Gnocchi and Broccoli Bake

Easy creamy gnocchi and broccoli bake is the ultimate comfort food ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect cheese sauce. The creamy, melty cheese topping will make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Easy Overnight Oats with Kiwi and Chia Seeds 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 (450g) gnocchi
• 2 cups (150g) broccoli florets
• 1 cup (115g) shredded cheddar cheese
• 1 cup (240ml) heavy cream
• 1 tsp (5ml) garlic powder
• 1 tsp (5ml) onion powder
• 1 tsp (5ml) dried thyme
• Salt and pepper to taste
• 1/2 tsp (2.5ml) red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Parmesan cheese, grated
• Optional: Breadcrumbs

How to Make Easy Creamy Gnocchi and Broccoli Bake

1. Cook gnocchi: Boil gnocchi according to package instructions until they float to the top. Drain and set aside.
2. Cook broccoli: Steam or microwave broccoli florets until tender. Drain and set aside.
3. Make cheese sauce: In a saucepan, combine heavy cream, garlic powder, onion powder, thyme, salt, pepper, and red pepper flakes (if using). Heat over medium heat until the mixture begins to bubble. Remove from heat and stir in 1/2 cup of shredded cheese until melted and smooth.
4. Assemble the bake: In a baking dish, combine cooked gnocchi, broccoli, and the cheese sauce. Mix well to combine. Top with remaining 1/2 cup of shredded cheese.
5. Bake: Preheat your oven to 375°F (190°C). Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
6. Serve: Let the gnocchi and broccoli bake cool for a few minutes before serving. Top with fresh parsley, grated Parmesan cheese, and breadcrumbs if desired.

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 refrigerator for up to 3 days. Make-ahead tip: You can prepare this dish up to the point of baking and refrigerate for up to 24 hours before baking as directed.

Freezing Easy Creamy Gnocchi and Broccoli Bake

This dish does not freeze well due to the dairy content.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The texture may become slightly softer.

Recipe Notes

• Chef tip: For a vegetarian version, omit the red pepper flakes or replace them with a pinch of cayenne pepper.
• Best substitution: You can substitute the broccoli with cauliflower or spinach for a different flavor profile.
• Make-ahead: This dish can be made ahead of time and refrigerated, then baked when ready to serve. Add a few extra minutes to the baking time if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the cheese sauce is too thick, add a splash of milk to thin it out. If it's too thin, cook it a bit longer to reduce and thicken.

Easy Creamy Gnocchi and Broccoli Bake

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb (450g) gnocchi
• 2 cups (150g) broccoli florets
• 1 cup (115g) shredded cheddar cheese
• 1 cup (240ml) heavy cream

Seasonings

• 1 tsp (5ml) garlic powder
• 1 tsp (5ml) onion powder
• 1 tsp (5ml) dried thyme
• Salt and pepper to taste
• 1/2 tsp (2.5ml) red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Parmesan cheese, grated
• Breadcrumbs

Instructions

1. Cook gnocchi: Boil gnocchi according to package instructions until they float to the top. Drain and set aside.
2. Cook broccoli: Steam or microwave broccoli florets until tender. Drain and set aside.
3. Make cheese sauce: In a saucepan, combine heavy cream, garlic powder, onion powder, thyme, salt, pepper, and red pepper flakes (if using). Heat over medium heat until the mixture begins to bubble. Remove from heat and stir in 1/2 cup of shredded cheese until melted and smooth.
4. Assemble the bake: In a baking dish, combine cooked gnocchi, broccoli, and the cheese sauce. Mix well to combine. Top with remaining 1/2 cup of shredded cheese.
5. Bake: Preheat your oven to 375°F (190°C). Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
6. Serve: Let the gnocchi and broccoli bake cool for a few minutes before serving. Top with fresh parsley, grated Parmesan cheese, and breadcrumbs if desired.

Notes

• Chef tip: For a vegetarian version, omit the red pepper flakes or replace them with a pinch of cayenne pepper.
• Best substitution: You can substitute the broccoli with cauliflower or spinach for a different flavor profile.
• Make-ahead: This dish can be made ahead of time and refrigerated, then baked when ready to serve. Add a few extra minutes to the baking time if needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the cheese sauce is too thick, add a splash of milk to thin it out. If it's too thin, cook it a bit longer to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: This dish does not freeze well due to the dairy content.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The texture may become slightly softer.
• Make ahead: You can prepare this dish up to the point of baking and refrigerate for up to 24 hours before baking as directed.

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 25g
• Carbs: 45g
• Fiber: 3g
• Sugar: 4g
• Sodium: 600mg
• 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

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!