I reach for this on the nights when the day ran long and the sink looks at me with attitude. We drop soft gnocchi into a hot pan, add bright broccoli, and let a creamy sauce hug every edge. It tastes like comfort without the heavy lift, the kind of food that makes you breathe out and sit. Gnocchi Recipes sit at the top of my easy list, and this one fits One Pot Meals with no fuss. Think of the cozy pull from Baked Pasta Recipes, but faster. If you love the soothing feel of Broccoli Soup Crockpot on a slow Sunday, this carries that same calm in a quicker bowl. We go for tender florets, creamy swirls, and a little golden top that crackles under the spoon. Fans of Cauliflower Dinner Recipes will get the same gentle vibe here. Baked Dishes For Dinner always win at my table, and I like to use a sturdy pan for that oven finish, the kind you see in Cast Iron Skillet Recipes Dinner. Grab a fork and a big bowl. I will race you.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pan Broccoli Gnocchi Recipe
- 3) Ingredients for One Pan Broccoli Gnocchi
- 4) How to Make One Pan Broccoli Gnocchi
- 5) Tips for Making One Pan Broccoli Gnocchi
- 6) Making One Pan Broccoli Gnocchi Ahead of Time
- 7) Storing Leftover One Pan Broccoli Gnocchi
- 8) Try these pasta mains next
- 9) One Pan Broccoli Gnocchi
- 10) Nutrition
1) Key Takeaways
Hi, I am Camila from Camila Cooks. I keep dinner kind and fast. This skillet brings soft gnocchi and bright broccoli into one pan. The sauce turns creamy and friendly. Clean up stays small, which I love.
We keep flavor bold with garlic and stock. Cheese melts and gives a gentle pull. The texture sits tender yet bouncy. The taste reads cozy and clean.
Kids dig it. Grown ups do too. You get weeknight calm without a pile of pots. It fits Gnocchi Recipes and feels like a hug in a bowl.
2) Easy One Pan Broccoli Gnocchi Recipe
Gnocchi Recipes help me on the longest days. Gnocchi Recipes bring a fast path to comfort. I make this skillet when the clock nudges me and the fridge gives me a look. The process stays simple. The payoff feels big.
You toast the dumplings until edges turn golden. Broccoli softens yet keeps a little bite. A creamy swirl joins and ties every piece. The pan goes from hob to oven for a short finish. Steam lifts. Cheese bubbles. We eat.
Short keyword one pan dinner lands here. Longtail easy broccoli gnocchi skillet fits too. I file this under weeknight wins and happy leftovers. It is steady and forgiving which means you can breathe while you cook.
3) Ingredients for One Pan Broccoli Gnocchi
Gnocchi Soft potato pillows that brown fast and soak up sauce. Shelf stable or fresh both work. I reach for one standard pack for four bowls.
Broccoli florets Small bites cook quick and stay bright. Trim stems into thin coins so nothing goes to waste. Aim for two good handfuls.
Olive oil A light film helps the gnocchi turn crisp at the edges. It also carries garlic and keeps the pan friendly.
Garlic Two cloves, minced fine. Warm and sharp in the best way. It perks up each bite without stealing the show.
Vegetable stock A small pour loosens the fond and builds body. Choose low sodium so the cheese can speak.
Cream cheese Soft and mild. It melts into a smooth coat that clings to every ridge. A few spoonfuls do the trick.
Mozzarella Grated and ready. It melts into long threads and gives that gentle pull we crave in baked gnocchi with broccoli.
Salt and pepper Season with a light hand, taste, then nudge again. Fresh pepper adds lift.
4) How to Make One Pan Broccoli Gnocchi
Step one set the oven Heat to two hundred C or four hundred F. This short bake finishes the top and melts the cheese.
Step two blanch the greens Boil salted water. Drop in broccoli. Cook until bright and tender. Drain and keep close.
Step three toast the gnocchi Warm oil in an oven safe skillet. Add gnocchi. Toss until the sides turn golden and a few spots look toasty.
Step four build the sauce Stir in garlic for a short minute. Pour in stock. Add cream cheese and stir until smooth and silky.
Step five fold and top Mix in broccoli. Stir in half the mozzarella. Season with salt and pepper. Scatter the rest of the cheese over the top.
Step six bake and rest Slide the pan into the oven. Bake until bubbling and lightly browned. Rest five minutes so the sauce sets and coats each bite.
5) Tips for Making One Pan Broccoli Gnocchi
Dry the gnocchi with a towel if the pack holds extra starch water. Dry pieces brown better and do not stick. A hot pan helps the edges crisp fast.
Cut the broccoli small so stems soften with florets. Keep the knife close. Small pieces cook even which gives a calm bite. Short keyword creamy gnocchi fits here in spirit.
Use a sturdy skillet that can sit on the hob and in the oven. Cast iron works well. That quick bake gives the top a gentle crust and keeps the middle soft.
6) Making One Pan Broccoli Gnocchi Ahead of Time
I build this in the morning when the house sits quiet. I stop before the final bake. The skillet waits in the fridge, covered. When dinner calls, I slide it into a hot oven and watch the cheese wake up.
If you want a head start, blanch the broccoli and grate the cheese the night before. Store in small boxes so the work feels light. Longtail thirty minute gnocchi dinner still happens, even with a pause.
For make ahead lunches, bake it fully and cool. Pack into bowls. A short reheat brings back the creamy coat and the tender bite.
7) Storing Leftover One Pan Broccoli Gnocchi
Spoon leftovers into a lidded box. Chill for up to three days. The sauce stays smooth and friendly. The broccoli keeps a nice snap.
Reheat on the hob with a splash of stock or milk. Stir as it warms so the sauce loosens and coats the gnocchi again. Add a pinch of pepper for lift.
For the freezer, wrap tight and label. Thaw in the fridge, then warm low and slow. Longtail baked gnocchi with broccoli still tastes great on busy nights.
8) Try these pasta mains next
9) One Pan Broccoli Gnocchi
Gnocchi Recipes One Pan Broccoli Gnocchi in 30 Minutes
Ingredients
- 500 g shelf stable gnocchi
- 1 tablespoon olive oil
- 180 g broccoli florets
- 250 ml vegetable stock
- 125 g cream cheese soft cheese
- 200 g mozzarella grated
- Fine salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the oven to 200 C or 400 F.
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright and tender 3 to 5 minutes. Drain and set aside.
- Set a large oven safe skillet over medium heat and add the olive oil. Add the gnocchi and cook, tossing, until lightly golden about 2 to 3 minutes.
- Pour in the vegetable stock. Add the cream cheese and stir until the sauce turns smooth and coats the gnocchi.
- Fold in the cooked broccoli. Stir in half of the mozzarella. Season with salt and pepper.
- Scatter the remaining mozzarella over the top. Transfer the skillet to the oven and bake until bubbling and lightly browned 8 to 10 minutes.
- Let the pan rest for 5 minutes. Spoon into warm bowls and serve.
10) Nutrition
One serving offers balanced comfort. You get carbs for energy, protein from cheese, and fiber from broccoli. If you track numbers, expect moderate calories and a kind level of sodium. Pair with a crisp salad and you have a full meal.
For dairy free days, swap cream cheese with a plant base and skip mozzarella. For added protein, fold in cooked chicken or beans. Gnocchi Recipes still guide the bowl and keep the spirit of the dish.
Drink water with lemon and call it a night. You did great. Dinner showed up fast and friendly, which is the goal at Camila Cooks.
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