Ingredients
Vegetables and Gnocchi
- 1 lb Gnocchi
- 3 cups Broccoli Florets
Cheese Sauce
- 1 cup Chicken or Vegetable Broth
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4-1/2 teaspoon Red Pepper Flakes
- Salt and Pepper, to taste
- 4 oz Cream Cheese, cubed
- 2 cups Shredded Mozzarella Cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready to bake the dish later.
- Pre-Cook Broccoli and Gnocchi: Bring a large pot of salted water to a boil. Add the broccoli florets and gnocchi, simmering for 3 minutes just until slightly tender. Drain the water and set broccoli and gnocchi aside.
- Make Cheese Sauce: Heat a large ovenproof skillet over medium-high heat and add the broth, bringing it to a simmer. Add the cubed cream cheese and stir until mostly melted and combined; small bits are okay as they will fully melt in the oven. Stir in half the shredded mozzarella (1 cup), garlic powder, onion powder, red pepper flakes, salt, and pepper. Mix until the sauce is mostly smooth and cheese melted. Remove from heat.
- Add Broccoli and Gnocchi: Gently fold the cooked broccoli and gnocchi into the cheese sauce until evenly coated. Spread the mixture evenly in the skillet and sprinkle the remaining 1 cup mozzarella cheese on top.
- Bake: Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese is bubbly and golden brown on top. Optionally, sprinkle extra red pepper flakes before serving for more heat.
Notes
- Use an ovenproof skillet or transfer to a baking dish before baking.
- Adjust red pepper flakes to your spice preference or omit for a milder dish.
- You can substitute vegetable broth for a vegetarian version.
- For a dairy-free version, use plant-based cream cheese and mozzarella alternatives.
- Cooking the broccoli and gnocchi briefly before baking ensures even cooking and prevents mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
