This Cheesy Baked Gnocchi is the ultimate comfort food dinner that comes together easily in just one roasting tin. It combines pillowy gnocchi and tender roasted broccoli in a rich, creamy Parmesan sauce that thickens right in the oven.
With golden, bubbly cheese on top and a savory mustard-infused sauce, this dish is a satisfying vegetarian meal perfect for busy weeknights.
Recipe Details
- Flavor Profile: The sauce is rich and creamy with a sharp kick from the Parmesan and a subtle tang from the crème fraîche and wholegrain mustard.
- Texture: You get a wonderful contrast between the soft gnocchi, the tender roasted broccoli, and the smooth, velvety sauce.
- Time: 10 minutes prep, 30 minutes active cooking time.
- Difficulty: Easy. The oven does most of the work in three simple stages.
What You’ll Need
To make this recipe, you will need a shallow roasting tin to crisp up the vegetables and gnocchi before creating the sauce. The sauce itself relies on a mixture of milk and crème fraîche, thickened with cornflour, and seasoned with garlic and mustard. The main hearty components are dried gnocchi and fresh broccoli.
Ingredient Notes
- Gnocchi – This recipe uses shelf-stable dried gnocchi. Because it is roasted in the oil before the liquid is added, it develops a nice texture without needing to be boiled first.
- Cornflour – Used to thicken the sauce. Note: In the US, this is typically known as cornstarch. It is essential for ensuring the milk and crème fraîche mixture sets into a sauce rather than staying watery.
- Broccoli – Cut these into very small pieces so they cook through quickly during the short roasting time.
- Crème fraîche – This adds a luxurious creaminess and a slight tang that balances the savory cheese.
- Wholegrain Mustard – Adds a depth of flavor and a little texture to the creamy sauce.
- Parmesan Cheese – Divided into the sauce and for the topping, this provides the salty, umami kick.
Add-ins and Substitutions
- Vegetable Swap – You can substitute the broccoli for cauliflower cut into similarly small florets, following the same roasting times.
- Cheese – If you prefer a different flavor profile, sharp cheddar or Gruyère can work in place of Parmesan, though the flavor will change.
- Spice – A pinch of red pepper flakes can be added to the roasting tin if you enjoy a bit of heat.
How to Make Cheesy Baked Gnocchi
- Preheat Oven: Preheat the oven to 400°F/200°C.
- Roast Veggies: Put the broccoli pieces, chopped onion, and 1 tbsp of the olive oil into a shallow roasting tin. Season with plenty of salt and pepper. Stir to coat everything with the oil. Roast for 10 minutes.
- Add Gnocchi: Remove the tin from the oven and add the gnocchi and the remaining olive oil. Stir well to coat the gnocchi. Return the tin to the oven for another 10 minutes.
- Prepare Sauce Base: While the gnocchi is in the oven, take a small bowl and mix the cornflour with just enough of the milk to make a smooth paste.
- Finish Sauce: Stir the crème fraîche into the paste and whisk until smooth. Then, add the rest of the milk and whisk again until smooth.
- Season Sauce: Add two-thirds of the grated Parmesan, the wholegrain mustard, garlic granules, and more salt and pepper to the liquid mixture.
- Combine and Bake: Remove the roasting tin from the oven. Add the crème fraîche mixture to the roasted gnocchi and veggies, stirring through to distribute the sauce. Sprinkle the remaining Parmesan on top. Bake for a further 10 minutes until bubbly.
Pro Tip: Make sure to whisk your cornflour (cornstarch) with a small amount of milk first to create a paste (slurry). If you dump the powder directly into the full amount of liquid, it may clump up and be difficult to smooth out.
Recipe Tips
- Cut Broccoli Small: The instruction to cut broccoli into “very small pieces” is key. Large florets won’t become tender enough in the short 10-minute initial roast.
- Use a Shallow Tin: A shallow roasting tin allows the air to circulate around the gnocchi and vegetables, helping them roast rather than steam before the sauce is added.
- Don’t Pre-boil: Do not boil the gnocchi before putting them in the oven. They will cook perfectly in the sauce and oven heat.
FAQs
- Can I use fresh gnocchi instead of dried? Yes, fresh gnocchi can be used, but keep an eye on the texture as they are softer to begin with. The roasting time remains the same to ensure the vegetables cook.
- What if my sauce is too thick? The sauce thickens rapidly due to the cornflour. If it seems too thick after baking, you can stir in a splash of hot water or extra milk before serving.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, adding a splash of water if the sauce has tightened up.
Serving Suggestions
- Green Salad: A crisp, acidic green salad with a vinaigrette cuts through the richness of the cheese sauce.
- Crusty Bread: Serve with garlic bread or a baguette to mop up the creamy sauce.
- Protein: While this is a complete meal, you can serve it alongside grilled chicken or sausages if you want extra protein.
Make This Recipe in Advance
- Prep: You can chop the onions and broccoli in advance and store them in the fridge.
- Sauce: You can whisk the sauce ingredients together (except the cornflour) ahead of time. Whisk the cornflour in right before you plan to bake to ensure it doesn’t settle at the bottom.
- Best Fresh: This dish is best baked and eaten fresh so the gnocchi stays pillowy and the sauce remains creamy.
Cheesy Baked Gnocchi
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheesy Baked Gnocchi is the ultimate comfort food dinner, combining pillowy gnocchi and tender roasted broccoli in a rich, creamy Parmesan sauce. Made entirely in one roasting tin, this dish minimizes cleanup while maximizing flavor. With a golden, bubbly cheese topping and a savory mustard-infused sauce, this vegetarian meal is perfect for busy weeknights.
Ingredients
- 11 oz (300g) broccoli, cut into very small pieces
- 1 onion, peeled and chopped
- 2 tbsp olive oil
- 1.1 lb (500g) dried gnocchi
- 1 oz (25g) cornflour (cornstarch)
- 1 1/4 cups (300ml) milk
- 1 1/4 cups (300ml) crème fraîche
- 3 oz (75g) Parmesan cheese, grated and divided
- 1 tsp wholegrain mustard
- 1 tsp garlic granules
- Sea salt and freshly ground black pepper
Instructions
Preheat the Oven
Preheat your oven to 200°C/400°F.
Roast the Vegetables
Place the small broccoli pieces, chopped onion, and 1 tablespoon of the olive oil into a shallow roasting tin. Season generously with sea salt and black pepper. Stir well to coat everything in the oil. Roast for 10 minutes.
Add the Gnocchi
Remove the tin from the oven. Add the dried gnocchi and the remaining 1 tablespoon of olive oil. Stir well to ensure the gnocchi is coated. Return the tin to the oven for another 10 minutes.
Prepare the Sauce
While the gnocchi is roasting, create the sauce. In a small bowl, whisk the cornflour (cornstarch) with a small splash of the milk to create a smooth paste. Stir in the crème fraîche and whisk until smooth. Add the remaining milk and whisk again. Finally, mix in two-thirds of the grated Parmesan, the wholegrain mustard, garlic granules, and a pinch of salt and pepper.
Combine and Bake
Remove the roasting tin from the oven. Pour the sauce mixture over the roasted gnocchi and vegetables, stirring gently to distribute the sauce evenly. Sprinkle the remaining Parmesan cheese on top.
Final Bake
Return the tin to the oven and bake for a further 10 minutes, or until the sauce is thick and the cheese is golden and bubbly.
Notes
Cornflour vs. Cornstarch: This recipe uses “cornflour” as a thickener. In the US, this ingredient is known as cornstarch. It is essential for stabilizing the sauce so it thickens in the oven rather than remaining watery.
Cut Size Matters: Ensure you cut the broccoli into very small, bite-sized pieces. Since the roasting time is short, large florets will remain tough while small pieces will become perfectly tender.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. You may need to add a splash of water or milk to loosen the sauce as it will thicken significantly when cooling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Modern European
Nutrition
- Serving Size: 1 serving
- Calories: 655
- Sugar: 6g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 95mg
Keywords: sheet pan gnocchi, vegetarian pasta bake, baked gnocchi recipe, broccoli gnocchi, one pan dinner, creamy parmesan sauce, easy weeknight meals
