Easy Creamy Gnocchi and Broccoli Bake
Easy Gnocchi and Broccoli Bake – Creamy, comforting, and packed with veggies. After making this many times, I’ve discovered the secret to the perfect cheesy sauce. The crispy golden top is irresistible. Try it with my Easy Overnight Oats for a balanced meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Overnight Oats with Kiwi and Chia Seeds and Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce.
Why This Easy Creamy Gnocchi and Broccoli Bake Is Pure Comfort
- Creamy, cheesy sauce that's not too heavy
- Crispy golden top with a tender, fluffy interior
- Packed with nutritious broccoli and easy-to-find ingredients
- Ready in 30 minutes and better than takeout
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 heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Optional: Fresh parsley, chopped
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- gnocchi: Potato or cauliflower gnocchi work too.
- broccoli: You can use frozen broccoli florets.
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Even cooking and no sticking → See on Amazon
- Good quality grater — Easy cheese grating for perfect texture → See on Amazon
How to Make Easy Creamy Gnocchi and Broccoli Bake
- Boil gnocchi and broccoli: Cook gnocchi and broccoli together in boiling water until tender. Drain and set aside.
- Make the cheese sauce: In a large skillet, combine heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Heat until warm. Stir in Parmesan cheese until melted and smooth. Add mozzarella cheese and stir until melted.
- Combine and bake: Preheat oven to 375°F (190°C). In a large bowl, combine cooked gnocchi, broccoli, and cheese sauce. Transfer to a greased 9×13-inch baking dish. Sprinkle with additional Parmesan cheese and red pepper flakes (if using). Bake for 20-25 minutes, until bubbly and golden.
Cook's Tips for Perfect Easy Creamy Gnocchi and Broccoli Bake
- Common mistake and fix: Don't overcook the gnocchi and broccoli. They'll continue to cook in the oven. If they're too soft, your bake will be mushy.
- Pro tip: For a lighter version, use half-and-half instead of heavy cream and add a splash of milk to the cheese sauce.
- Pro tip: For a crispier top, broil the dish for 2-3 minutes after baking, watching closely to prevent burning.
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 prepare the casserole up to a day ahead. Store in the fridge, then bake as directed.
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 a 350°F (175°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Add a splash of milk to prevent drying out.
Recipe Notes
- Chef tip: For a quick side, try my Crispy Parmesan Pesto Roasted Potatoes.
- Best substitution: Use frozen cauliflower florets instead of broccoli for a similar texture.
- Make-ahead: Prepare the casserole up to a day ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be easily doubled for a larger crowd.
- Troubleshooting: If your cheese sauce is too thick, add a splash of milk and stir until smooth.
Want to level up this recipe?
Good quality grater — Easy cheese grating for perfect texture → Check price on Amazon
Easy Creamy Gnocchi and Broccoli Bake
Ingredients
Main Ingredients
- 1 lb gnocchi
- 2 cups broccoli florets
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- Red pepper flakes (optional)
Optional Toppings
- Fresh parsley, chopped
- Crushed red pepper flakes
Instructions
- Boil gnocchi and broccoli: Cook gnocchi and broccoli together in boiling water until tender. Drain and set aside.
- Make the cheese sauce: In a large skillet, combine heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Heat until warm. Stir in Parmesan cheese until melted and smooth. Add mozzarella cheese and stir until melted.
- Combine and bake: Preheat oven to 375°F (190°C). In a large bowl, combine cooked gnocchi, broccoli, and cheese sauce. Transfer to a greased 9×13-inch baking dish. Sprinkle with additional Parmesan cheese and red pepper flakes (if using). Bake for 20-25 minutes, until bubbly and golden.
Notes
- Chef tip: For a quick side, try my Crispy Parmesan Pesto Roasted Potatoes.
- Best substitution: Use frozen cauliflower florets instead of broccoli for a similar texture.
- Make-ahead: Prepare the casserole up to a day ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be easily doubled for a larger crowd.
- Troubleshooting: If your cheese sauce is too thick, add a splash of milk and stir until smooth.
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 a 350°F (175°C) oven for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Add a splash of milk to prevent drying out.
- Make ahead: You can prepare the casserole up to a day ahead. Store in the fridge, then bake as directed.
Nutrition Per Serving
- Calories: 570
- Protein: 18g
- Fat: 38g
- Carbs: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 750mg
- Cholesterol: 130mg
- Sat. Fat: 24g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Gnocchi and Broccoli Bake FAQs
Yes, you can prepare the casserole up to a day ahead. Store in the fridge, then bake as directed.
Your cheese sauce may be grainy if the cream was too hot when you added the cheese. Try using a lower heat or adding a bit of cornstarch to the cream before heating.
Yes, you can use frozen broccoli florets. Cook them according to package instructions before adding to the casserole.
Keep an eye on the casserole towards the end of baking. If the top is browning too quickly, cover the dish loosely with aluminum foil.
Yes, you can add other vegetables like spinach, zucchini, or bell peppers. Just make sure to cook them before adding to the casserole.
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!
