Cheesy Baked Gnocchi {with Broccoli}

An oven dish filled with baked cheesy gnocchi with broccoli, and a spoon ready to serve up.

4.98 from 42 votes

Cheesy Baked Gnocchi {with Broccoli}

This deliciously creamy Cheesy Baked Gnocchi with Broccoli is indulgent but super simple. Ready in 30 minutes and heavenly.

Cook Time30

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Sarah Rossi

Ingredients

300 g Broccoli Cut into very small pieces
1 Onion Peeled and chopped
2 tbsp Olive oil
500 g Gnocchi I used dried
25 g Cornflour See notes
300 ml Milk
300 ml Crème fraîche
75 g Parmesan cheese Grated
1 tsp Wholegrain mustard
1 tsp Garlic granules
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 7.
Put the broccoli, onion and 1 tbsp of the olive oil, with plenty of salt and pepper, into a shallow roasting tin. Stir to coat with the oil. Roast for 10 minutes.
Add the gnocchi, the remaining oil and stir well. Return to the oven for 10 minutes.
While it’s in the oven, mix the cornflour with just enough of the milk to make a smooth paste in a small bowl. Then stir in the crème fraîche and whisk until smooth. Add the rest of the milk and whisk again until smooth.
Add two thirds of the parmesan, the mustard, garlic granules and more salt and pepper.
Add the creme fraiche mixture to the roasted gnocchi, stir through and sprinkle the remaining Parmesan on top. Bake for a further 10 minutes.

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Notes

Broccoli chunks: Chop the broccoli up into similar size pieces as the gnocchi so it cooks quickly and before it burns on the outside.

Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition