Cheesy Baked Gnocchi with Broccoli – Comfort Food You’ll Love

This cheesy baked gnocchi with broccoli combines pillowy-soft gnocchi, perfectly roasted broccoli, and a luxuriously creamy Parmesan sauce—all baked to golden, bubbly perfection. It’s quick, comforting, and packed with cheesy goodness that’ll have your family scraping their plates clean. The toasty edges on the gnocchi add a little crunch, while the tender broccoli balances it all beautifully. Trust me, this dish is pure comfort food magic!

This recipe was inspired by my love for easy weekday casseroles that taste indulgent but come together quickly. If you’ve tried my creamy broccoli pasta before, you’ll find this cheesy baked gnocchi just as satisfying but even heartier. The oven-roasting step elevates the flavors, caramelizing the broccoli and making the gnocchi irresistibly tender. Let’s dive in—you’re going to love how simple and delicious this is!

Why This Cheesy Baked Gnocchi with Broccoli Is So Irresistible

• Major flavor payoff: The Parmesan sauce is rich, tangy, and perfectly seasoned with mustard and garlic.
• One-pan simplicity: Roast the broccoli and gnocchi together for minimal cleanup.
• Perfect textures: Soft, creamy gnocchi contrasts with crispy, golden edges.
• Veggie-packed comfort: Sneaky veggies like broccoli make this a balanced meal.
• Quick and easy: Ready in just 30 minutes, it’s ideal for busy weeknights!

Essential Ingredients for Perfect Cheesy Baked Gnocchi with Broccoli

Let’s chat about the key ingredients that make this dish shine:

• Broccoli: Roasting the broccoli brings out its nutty sweetness and keeps it tender-crisp. If you don’t have fresh broccoli, frozen will work—just thaw and pat it dry first!
• Gnocchi: I used dried gnocchi, which crisps up beautifully in the oven. Feel free to swap in shelf-stable or even homemade gnocchi for an extra special touch.
• Parmesan cheese: Freshly grated is key for that nutty, savory flavor. No Parmesan on hand? Pecorino Romano is a great substitute.
• Crème fraîche: This adds a velvety richness to the sauce. You can swap in sour cream or Greek yogurt if that’s what you have.

Cheesy Baked Gnocchi with Broccoli at a Glance

• Servings: 4
• Cook Time: 30 minutes
• Total Time: 30 minutes

Cheesy Baked Gnocchi with Broccoli Ingredients

• 300g (11 oz) broccoli, cut into very small pieces
• 1 onion, peeled and chopped
• 2 tbsp olive oil
• 500g (1.1 lb) gnocchi (I used dried)
• 25g (1 oz) cornflour (see notes)
• 300ml (1.25 cups) milk
• 300ml (1.25 cups) crème fraîche
• 75g (3 oz) Parmesan cheese, grated
• 1 tsp wholegrain mustard
• 1 tsp garlic granules
• Sea salt and freshly ground black pepper

How to Make Cheesy Baked Gnocchi with Broccoli

1. Preheat your oven to 200℃ (400℉ fan), 220℃ (425℉), or Gas Mark 7.
2. Place the broccoli, onion, and 1 tbsp of olive oil in a shallow roasting tin. Season generously with salt and pepper, and stir to coat evenly.
3. Roast for 10 minutes until the broccoli starts to soften.
4. Add the gnocchi and the remaining olive oil, tossing everything well. Return the pan to the oven and roast for another 10 minutes.
5. While that’s roasting, whisk together the cornflour and a splash of milk in a small bowl to create a smooth paste. Gradually add the crème fraîche, followed by the remaining milk, whisking until smooth.
6. Stir in two-thirds of the Parmesan, the mustard, garlic granules, and season with additional salt and pepper if needed.
7. Pour the creamy sauce over the roasted gnocchi and broccoli, stirring gently to coat everything. Sprinkle the remaining Parmesan on top.
8. Bake for an additional 10 minutes, until bubbly and golden on top. Serve warm and enjoy!

Expert Tips for the Best Cheesy Baked Gnocchi with Broccoli

• Size matters: Chop your broccoli into small, evenly-sized pieces for even roasting.
• Don’t skip the pre-roast: This brings out maximum flavor in both the broccoli and gnocchi.
• Use fresh Parmesan: It melts better and boosts the overall flavor of the dish.
• Make ahead: Assemble the dish up to the final bake, then refrigerate. Bake it fresh when needed!
• Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven for crispy edges.

Delicious Cheesy Baked Gnocchi with Broccoli Variations

• Add protein: Toss in cooked chicken or crispy bacon for a heartier meal.
• Go vegetarian: Add roasted mushrooms or spinach for more veggie goodness.
• Spicy kick: Sprinkle some red pepper flakes or a drizzle of chili oil before serving.
• Seasonal swaps: Replace broccoli with asparagus or zucchini in the summer months.

Cheesy Baked Gnocchi with Broccoli FAQs

Can I use fresh gnocchi instead of dried?

Yes! Fresh gnocchi works beautifully. Just adjust the roasting time down by a few minutes since it doesn’t need as long to cook.

What’s the difference between cornflour and cornstarch?

In the US, cornstarch is the correct ingredient for this recipe. Cornflour in the UK is the same thing, but in the US, cornflour refers to what Brits call cornmeal—so don’t mix those up!

Can I make this recipe gluten-free?

Absolutely. Just use gluten-free gnocchi and a cornstarch slurry to thicken the sauce.

How do I prevent the dish from getting too watery?

Make sure to pat your broccoli dry (especially if using frozen). Also, don’t skip the roasting step—it keeps everything beautifully caramelized and prevents extra moisture.

What’s the best way to reheat leftovers?

Reheat portions in the oven at 350°F until warmed through. This keeps the gnocchi crispy rather than soggy.

There you have it—cheesy baked gnocchi with broccoli, the creamy, cheesy casserole you didn’t know you needed! I can’t wait to hear what you think. Do you add your own twist? Let me know in the comments below—I’d love to hear your ideas!