Creamy, cheesy and comforting — yet full of vegetables — this baked broccoli gnocchi is all made in one pan. Ready in about 40 minutes, it’s an easy midweek dinner the whole family will enjoy, and it also works well as a side with meat or fish.
Why you’ll love it
Gnocchi makes a fun change from pasta and works brilliantly in a creamy bake. The oven does most of the work: roast chopped broccoli briefly, then combine with gnocchi, a mustardy cream sauce, frozen peas and plenty of grated cheese. Finish with breadcrumbs and parmesan, then bake until golden and bubbling.
The result is comforting and indulgent without feeling overly heavy — lighter than a typical mac and cheese but still satisfyingly creamy. Serve it as a vegetarian main or alongside roasted meat or fish for a vegetable-packed side dish. Leftovers also reheat well, making this a convenient recipe for busy weeks.
In short, this recipe is:
- One-pan easy. Vegetables and gnocchi are combined and baked together — no need to pre-cook the gnocchi.
- Creamy yet not heavy. The sauce thickens naturally with cheese and the gnocchi’s starch rather than flour.
- Versatile. It works as a simple family dinner or a slightly more refined side for guests.
- Great for leftovers. Flavors develop overnight, and reheating is straightforward.
- Customizable. Swap herbs and vegetables, or add bacon or cooked chicken for a meaty version.
About the ingredients
The recipe card below lists exact quantities; here’s a quick overview of the key ingredients and tips.
- Broccoli: Use one medium head, cut into small florets so it softens and chars in a short roast.
- Olive oil: For tossing with the broccoli before roasting; any neutral oil is fine.
- Dried herbs: A mix of Italian herbs works well; thyme and fennel seed are nice additions.
- Garlic: Slice cloves rather than crushing to avoid burning while the broccoli roasts.
- Frozen peas: An easy way to add more green veg straight from the freezer.
- Gnocchi: Fresh potato gnocchi gives the best texture, but shelf-stable or defrosted frozen gnocchi work too.
- Mustard: Dijon adds a subtle tang; the recipe uses enough to register in the sauce.
- Cream: Heavy, light or cooking cream all work; sour cream or crème fraîche are good alternatives.
- Broth (stock): Use vegetable stock for a vegetarian dish or chicken stock otherwise.
- Lemon zest: Adds a bright lift without making the dish taste citrusy.
- Cheese: Sharp cheddar plus parmesan is ideal; gruyère or Swiss can be substituted.
- Panko breadcrumbs: For a crisp, golden topping; regular breadcrumbs will do in a pinch.
Another tasty broccoli idea
If you have extra broccoli, try a smashed broccoli with feta recipe for a different flavour profile.
How to make broccoli gnocchi
Start by cutting washed broccoli into small florets. Toss with olive oil, dried herbs and sliced garlic in a baking dish, then roast for about 10 minutes until slightly softened and charred.
While the broccoli roasts, whisk mustard with cream, then whisk in stock and lemon zest until smooth.
Remove the broccoli from the oven and add frozen peas and gnocchi to the dish. Pour over the cream mixture, add grated cheddar, season with salt and pepper, and stir everything together so the gnocchi is submerged in the sauce.
Finish by sprinkling panko breadcrumbs and parmesan over the top, then bake for 20–25 minutes until the casserole is bubbling and the topping is golden and crisp.
Bake until bubbling and golden — then serve hot.
Helen’s Top Tips
- Cut broccoli small: Small florets cook through in the short initial roast.
- Blend the sauce slowly: Whisk cream into the mustard first for a smooth base before adding stock.
- Press ingredients into the sauce: Flatten and push everything down so components bubble evenly while baking.
- Make it your own: Add onions, mushrooms, asparagus, cauliflower, bacon or cooked chicken to vary the dish.
How to serve
This baked gnocchi is delicious on its own as a vegetarian dinner. Scatter chopped parsley or basil over the top before serving for freshness. It also makes a comforting vegetable-packed side that pairs well with roasted or grilled meats and fish.
Some complementary dishes include mustard-parmesan chicken, Greek chicken meatballs, baked chicken thighs or a simple green salad.
Recipe FAQs
Yes. Store leftovers covered in the refrigerator for up to three days. Reheat in the microwave on reduced power for 2–3 minutes or until hot, or return the baking dish to a 350°F/175°C oven for about 20 minutes to crisp the top again.
Yes. Assemble the dish fully, wrap well in foil or plastic, and freeze for up to two months. Defrost overnight in the fridge before baking. To bake from frozen, cover and bake about 60 minutes, then remove the cover and bake 10–15 minutes more until golden and bubbling.
A few more gnocchi recipes
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Easy Crockpot Chicken Gnocchi Soup (Olive Garden Copycat)
Italian
Pan-fried Gnocchi With Cherry Tomato Sauce (30-minute meal)
Easy Mid-Week Recipes
Sheet Pan Gnocchi With Sausage (30 Minutes!)
Italian
Butternut Squash Gnocchi (With Sausage And Kale)
Creamy Broccoli Gnocchi (Baked In One Pan)
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Equipment
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Enamel baking pan
Ingredients
- 1 head broccoli, medium to large, cut into very small florets/pieces
- 2 teaspoons dried herbs (mix of Italian herbs, fennel seeds and thyme)
- 2 tablespoons olive oil, for roasting
- 3 cloves garlic, sliced (not crushed)
- 2 teaspoons mustard, Dijon or similar
- 1 cup cream (heavy, light or cooking cream; sour cream or crème fraîche also work)
- 1 cup broth (chicken or vegetable)
- 1 lemon, zest only
- 1 cup frozen peas
- 17 ounces gnocchi, fresh or shelf stable
- 1½ cups cheddar cheese
- ⅓ cup panko breadcrumbs
- ½ cup parmesan cheese
- Salt and pepper, to taste
- Fresh herbs (parsley or basil), to serve (optional)
Instructions
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Preheat the oven to 390°F/200°C (430°F/220°C non-fan). Scatter broccoli in a 9 x 13 inch baking pan, toss with herbs, olive oil and sliced garlic, then roast about 10 minutes until softened and lightly charred.
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Meanwhile, slowly whisk the mustard with the cream until smooth, then whisk in the broth and stir in the lemon zest.
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Add frozen peas, gnocchi and grated cheddar to the partly cooked broccoli. Season with salt and pepper, stir well, then pour over the cream mixture and press the ingredients down so they sit in the sauce.
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Sprinkle panko breadcrumbs and parmesan over the top, then bake for 20–25 minutes until golden, crisp and bubbling. Scatter fresh herbs before serving if desired.
Notes
Variations: Swap or add vegetables such as mushrooms, cauliflower, corn or onions. Add bacon during the broccoli roast, or stir in cooked chicken or ham before baking for a meatier dish.
Try different dried herbs — thyme, fennel, basil or mixed Italian herbs all suit this bake.
Storage and reheating/freezing: Leftovers keep covered in the fridge for up to 3 days. Reheat in the microwave for 3–4 minutes or in a 350°F/175°C oven for about 20 minutes. To freeze, wrap tightly and freeze up to 2 months; defrost overnight before baking, or bake from frozen covered for ~60 minutes, then uncover and bake 10–15 minutes more.
Nutrition
Carbohydrates: 69g,
Protein: 28g,
Fat: 48g
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