Description

This Cheesy Baked Gnocchi with Broccoli is a comforting, easy-to-make dish featuring tender gnocchi roasted with fresh broccoli, onion, and a creamy cheesy sauce made with Parmesan and crème fraîche. Perfect for a cozy weeknight meal, this recipe combines a crispy roasted top with a rich, smooth interior.

Ingredients

Scale

Vegetables

300 g (11 oz) Broccoli, cut into very small pieces
1 Onion, peeled and chopped

Olive Oil

2 tbsp Olive oil

Main Ingredients

500 g (1.1 lb) Gnocchi, dried
25 g (1 oz) Cornflour
300 ml (1.25 cups) Milk
300 ml (1.25 cups) Crème fraîche
75 g (3 oz) Parmesan cheese, grated

Seasonings

1 tsp Wholegrain mustard
1 tsp Garlic granules
Sea salt and freshly ground black pepper, to taste

Instructions

Preheat Oven: Set your oven to 200℃/400F fan, 220℃/425F conventional, or Gas Mark 7 to prepare for roasting.
Roast Vegetables: In a shallow roasting tin, combine the broccoli, chopped onion, and 1 tablespoon of olive oil. Season generously with salt and freshly ground black pepper. Toss everything together so the vegetables are evenly coated in oil and seasoning. Roast in the oven for 10 minutes.
Add Gnocchi: Remove the roasting tin from the oven, add the dried gnocchi along with the remaining 1 tablespoon of olive oil. Stir well to mix and coat the gnocchi with the oil and vegetables. Return the tin to the oven and roast for another 10 minutes.
Prepare Cream Sauce: While the gnocchi roasts, place the cornflour in a small bowl and mix with just enough milk to form a smooth paste. Stir in the crème fraîche and whisk until fully combined and smooth. Add the remaining milk and whisk again until the mixture is smooth and creamy.
Season Sauce: Add two-thirds of the grated Parmesan cheese, wholegrain mustard, garlic granules, and additional salt and pepper to the creamy mixture. Whisk thoroughly to combine all flavors evenly.
Combine and Bake: Remove the roasting tin from the oven once more, pour the crème fraîche mixture over the roasted gnocchi and vegetables. Stir gently but thoroughly to coat everything in the sauce. Sprinkle the remaining Parmesan cheese on top. Return to the oven and bake for a further 10 minutes, until the top is golden and bubbling.

Notes

Using dried gnocchi is preferred for this recipe as it holds its shape better during roasting. If using fresh gnocchi, reduce the roasting time slightly to prevent overcooking.
Cornflour acts as a thickener for the sauce, ensuring it binds well with the ingredients for a creamy texture.
Feel free to substitute crème fraîche with sour cream or a thick Greek yogurt for a slightly different tang.
Adding extra Parmesan on top before the final bake helps create a golden crust.
If you want to add a protein boost, cooked chicken or vegetarian sausage slices can be mixed in before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 serving (approx. 250 g)
Calories: 450 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 45 mg

Keywords: baked gnocchi recipe, cheesy baked gnocchi, gnocchi with broccoli, vegetarian gnocchi, easy oven gnocchi dish