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