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Baked Gnocchi with Broccoli

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Calories: 410
cheesy Baked Gnocchi with broccoli in a cast iron skillet

Cheesy, gooey, hot and bubbly—this one-pan baked gnocchi with broccoli is 100% pure certified comfort food, and it’s ready in just about 20 minutes.

Does A 20-Minute Recipe Have the Right To Be This Delicious?

We’re pulling out all the stops on this one—a bubbly, creamy sauce, doughy pillows of gnocchi and OK, yeah, some broccoli for good measure. Actually, the broccoli is in there to brighten things up a little, add lots of nutrition, and round this out into a true one-pan meal. That said, the broccoli is also in there because (like the sophisticated adults we are) we really like broccoli. And eating stuff you really like is what this meal is ALL about. It’s not about feeling virtuous, or about deprivation—nope! It’s about indulging in a fabulously creamy, melty, pan of pure comfort. And, this streamlined baked gnocchi recipe is about getting that cozy, comforting meal on the table in just about 20 minutes.

Ingredients for baked gnocchi with broccoli, stock, cream cheese and mozzarella
gnocchi and broccoli boiled in a soup pot

What’s In This Magical, 20-Minute Baked Gnocchi Recipe?

You see a short ingredient list, and you’re already on board, right? Then, you look a little closer and notice that two of the ingredients are CHEESE. Oh yes. Sign me up! OK, so here’s all that you’ll need to make this pared down, no-fuss, cheesy baked gnocchi with broccoli:

  • Store-bought gnocchi! Best time-saver ever. We love the idea of spending a whole afternoon making homemade potato gnocchi from scratch. But, that’s just not our lives right now—maybe someday. Until then, enter store-bought gnocchi!
  • Broccoli! You’ll need about three cups of chopped broccoli, which is roughly what you’ll get from a single large head of broccoli.
  • Stock! Use vegetable stock and voila! A vegetarian dinner you can really toot your horn about! Or, if you’d rather (or if it’s all you’ve got) just use chicken stock. That’s fine, too.
  • Cream cheese! The best, sneaky way to make creamy pasta—who doesn’t love a short cut?
  • Mozzarella! DUH! Gnocchi is Italian, and this baked gnocchi is firmly in the Italian-American recipe sphere. Therefore, there’s got to be mozz or parm—it’s just a rule.
  • Red pepper flakes! Totally optional, heartily recommended.
chicken stock, cream cheese ad mozzarella melted together in a cast iron skillet
chicken stock, cream cheese and mozzarella stirred together in a cast iron skillet
cream cheese, chicken stock, broccoli, gnocchi and mozzarella getting ready to bake
cheesy broccoli gnocchi bake in a baking dish

How To Make Baked Gnocchi with Broccoli in No Time Flat.

Get excited, because the meltiest, carb-iest, creamiest baked pasta dish of your dreams is just 20 minutes away. Here’s how to make your new meatless Monday go-to:

  1. Blanch the broccoli and then gnocchi in a big pot of boiling water for just a few minutes, to get them partially cooked.
  2. Bring the broth (chicken or veggie) to a simmer in a big oven-safe skillet and whisk or stir in the cream cheese until the broth is creamy.
  3. In goes the mozzarella, followed by the broccoli and gnocchi. Stir to combine. Begin to get very excited because you’re nearly there!
  4. Sprinkle the top with more mozzarella because now is not the time for restraint! Into the oven until the top is nice and bubbly.
  5. Finish with red pepper flakes and tuck in! Careful, it’s hot.
cheesy Baked Gnocchi with broccoli in a cast iron skillet

Tools You’ll Need:

Did Someone Say Cheesy Baked Pasta Recipes?

Oh, right. It was us. Yeah, it always comes back to a big pan of melted cheese and carbs, doesn’t it? There’s nothing better. Here are four more baked pastas that we know are always there for us:

cheesy Baked Gnocchi with broccoli in a cast iron skillet
cheesy Baked Gnocchi with broccoli in a cast iron skillet

Baked Gnocchi is the Best Food : T/F?

If you make this lusciously creamy, cheesy baked gnocchi with broccoli, we want to hear about it! Snap a photo of your RECIPE and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Baked Gnocchi with Broccoli

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Calories: 410


  • 1 lb gnocchi
  • 3 cups broccoli, florets roughly chopped
  • 1 cup stock (vegetable or chicken)
  • 4 oz cream cheese
  • 2 cups mozzarella cheese, shredded
  • 1 tsp red pepper flakes (optional)


  1. Preheat oven to 400° F.
  2. Bring a large pot of salted ** water to a rapid boil. Add broccoli and cook for 2 minutes, add the gnocchi and quickly blanch for 1 minute longer. Drain water and set aside.
  3. In a large oven proof skillet, bring the broth to a simmer. Add cream cheese, stirring until it’s mostly combined. Add one cup of the mozzarella cheese and stir until melted.
  4. Stir in the broccoli and uncooked gnocchi. Top with mozzarella and bake on the center rack for 15 minutes, or until the top is bubbly. Sprinkle with red pepper flakes and serve immediately.

**To salt the water we recommend 1 tablespoon to 10 cups of water ratio.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 410
  • Protein 26 g
  • Carbohydrates 30 g
  • Total Fat 20 g
  • Dietary Fiber 3 g
  • Cholesterol 61 mg
  • sodium 983 mg
  • Total Sugars 1 g

Baked Gnocchi with Broccoli

Questions & Reviews

Join the discussion below.

  • Derick

    I'm a novice and a little unclear on the blanching part. How long will the gnocchi and broccoli be in the boiling water total?

    3 minutes total. Once the water is at a rapid boil put the broccoli in for 2 minutes. After 2 minutes add the gnocchi in with the broccoli and blanch for an addition 1 minute. Then you can drain the water and set the pot to the side. Hope this helps!

  • Linda

    If I'm using frozen broccoli, should I cook it first before putting it in the boiling water or will just boiling it be okay?

    The boiling with be enough!

  • Kaylin B Bangert

    How many ounces/grams is a serving size?

    Not sure exactly. We are working (slowly) on adding the yield to our recipes. This recipe has 6 servings.

  • Nicki

    If I don’t have a large oven proof skillet, can I use a 9x13 or 8x8 glass pan?

    Yes! Transferring it all into a baking dish works great!

  • Melissa Harris

    This is a great base recipe! I added garlic and black pepper to the stock, and a little dash of paprika. Turned out lovely and made for good leftovers. I could see adjusting the kind of cheese, too, and making a little more sauce then adding meat.

    So thrilled you liked it! All of your additions sound delicious—we love that you made it your own!

  • Lea Young

    Super simple comfort - delicious! Big bit with my family.

    Thank you Lea! We are so happy the whole family enjoyed it!

  • Mad G

    This was really yum! Followed instructions exactly but added a few cubes of frozen chopped spinach that needed to be used up. Served with garden salad and garlic butter mushrooms. YUM! Thank you :)

    Thank you! We are so happy to hear you loved it. Sounds like a delicious meal!

  • Jackie

    I’ve never written a review on a recipe before but This recipe has become a staple in our house. I make my own cauliflower gnocchi that is pan fried and then add it to the sauce. It comes out perfect everytime.

    I love this! Sounds perfect!

  • E.



  • Alli

    My family, friends and I love this recipe! I usually double the amount of broccoli and add extra fixings, such as mushrooms or other types of healthy vegetables.

    So glad to hear you loved it, Alli!