I stole this recipe for Gnocchi and Broccoli Bake from skinnyspatula.com. This tasty pasta recipe can be served as a side dish or main entrée. Potato gnocchi is boiled in water with broccoli. Then vegetable stock is heated to simmering in a skillet. Cream cheese is added with Italian seasoning, garlic powder and salt. Next grated Parmesan cheese is served in the sauce before removing from heat and adding in sour cream. The gnocchi and broccoli are added to the skillet and tossed well to coat. Then everything is topped with more cheese and baked in the oven until the sauce is bubbly. This recipe is so tasty even broccoli haters will like it without worrying about side effects.

The ingredients for this recipe are: 1 lb (500 gram) gnocchi, 1 lb broccoli florets, 1 ½ cup vegetable stock, 5 oz cream cheese, 1 tsp Italian seasoning, ½ tsp garlic powder, ¼ tsp salt, ½ cup grated Parmesan cheese (plus additional for topping), ¾ cup sour cream, salt and pepper

Bring a large pot of water to boil, salt it generously and cook the broccoli and gnocchi together for 2 to 3 minutes. Add the stock to large skillet and heat on medium heat until almost simmering. Then add the cream cheese.

Stir continuously until the cream cheese melts, then add the Italian seasoning, garlic powder and salt.

Next add the grated cheese and mix well to combine. Turn off the heat and stir in the sour cream.

Transfer the gnocchi and broccoli to the pan and toss well until coated in the sauce.

Transfer the mixture to a baking dish, if not using an oven-proof skillet. Sprinkle additional grated Parmesan cheese on top.

Bake at 400 F for 15 to 20 minutes or until the sauce is bubbly and the cheese is golden.

Allow the gnocchi and broccoli to cool 5 minutes before serving.

If you liked this recipe for Gnocchi and Broccoli Bake then you can also try Creamy Buttery Tuscan Gnocchi, Creamy Broccoli Mac and Cheese or Broccoli and Cheese Risotto.

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Gnocchi and Broccoli Bake

Potato gnocchi is boiled in water with broccoli. Then vegetable stock is heated to simmering in a skillet. Cream cheese is added with Italian seasoning, garlic powder and salt. Next grated Parmesan cheese is served in the sauce before removing from heat and adding in sour cream. The gnocchi and broccoli are added to the skillet and tossed well to coat. Then everything is topped with more cheese and baked in the oven until the sauce is bubbly.

Course Pasta

Prep Time 10 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

• 1 lb (500 gram) gnocchi
• 1 lb broccoli florets
• 1 ½ cup vegetable stock
• 5 oz cream cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp salt
• ½ cup grated Parmesan cheese plus additional for topping
• ¾ cup sour cream
• Salt and pepper

Instructions

1. Preheat oven to 400 F.
2. Bring a large pot of water to boil, salt it generously and cook the broccoli and gnocchi together for 2 to 3 minutes.
3. Add the stock to large skillet and heat on medium heat until almost simmering. Add the cream cheese and stir continuously until it melts.
4. Stir in the Italian seasoning, garlic powder and salt. Then add the grated cheese and mix well to combine.
5. Turn off the heat and stir in the sour cream. Transfer the gnocchi and broccoli to the pan and toss well until coated in the sauce.
6. Sprinkle additional grated Parmesan cheese on top and bake for 15 to 20 minutes or until the sauce is bubbly and the cheese is golden.
7. Allow the gnocchi and broccoli to cool 5 minutes before serving.