Ingredients
Scale
- 17.6 ounces (500g) potato gnocchi
- 1 large head of broccoli, cut into small florets
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes until slightly tender, then add the gnocchi and cook according to package directions (usually 2-3 minutes until they float). Drain well.
- Step 2: While the gnocchi is cooking, heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, seasoning generously with salt and black pepper.
- Step 3: Remove the cream sauce from the heat. Gently fold the drained gnocchi and broccoli into the cream sauce until everything is evenly coated.
- Step 4: Transfer the gnocchi and broccoli mixture into a 9×13 inch baking dish. Sprinkle the mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
- Step 5: Bake for 15 to 20 minutes, or until the cheese is melted, golden brown, and the sauce is bubbling around the edges. Let cool for a few minutes before serving.
Notes
- Keep leftovers in an airtight container for up to three days, noting that the gnocchi will absorb the sauce and become softer overnight.
- When reheating individual portions, add a tablespoon of milk or cream to the serving dish and cover lightly with foil to help reintroduce moisture and keep the gnocchi from drying out.
- Pair this rich and creamy bake with a crisp side salad dressed simply with lemon vinaigrette to cut through the heavy sauce beautifully.
- For maximum flavor payoff, toast your grated Parmesan briefly under the broiler for 30 seconds before sprinkling it on top, which enhances its nuttiness as it bakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American