30 Minute One Pan Broccoli Gnocchi
This creamy one-pot broccoli gnocchi only uses 6 ingredients and takes 30 minutes! Fluffy potato dumplings in a creamy sauce all baked with cheese. The perfect comfort dinner!
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Servings: 4 People
Cost: £3.36
Ingredients
- 500 g bag shelf-stable gnocchi
- 1 tablespoon olive oil
- 1 head broccoli, cut into florets
- 250 ml vegetable stock, 1 stock cube dissolved in 250ml boiling water
- 125 g cream cheese
- 200 g grated mozzarella
Instructions
- Bring a pot of salted water to the boil and blanche the broccoli for about 3-5 minutes until tender but still retaining some texture. Drain and rinse under cold water and set aside.
- In an oven safe dish heat the olive oil over medium heat until the oil shimmers, about 3 minutes. Add the gnocchi to the pan and toss in the oil and cook until the gnocchi is golden. This should only take about 2 minutes.
- Pour in the vegetable stock and bring to a gentle simmer. Stir in the cream cheese until it’s melted and the stock and cream cheese have formed a creamy sauce. Mix in half the mozzarella and mix until melted.
- Add the tender broccoli into the pan and stir until everything is coated in the creamy cheese sauce. Scatter the remaining mozzarella over the top and place under the grill for about 5 minutes until the cheese is melted and golden and the sauce is simmering around the edges.
- Sprinkle with some parmesan cheese if desired.
Notes
- You can use chicken stock and add in leftover chicken if you have some.
- Add mushrooms, courgette (zucchini), frozen peas, or sweetcorn to stretch this meal further and get extra veggies in.
Nutrition
Calories: 469kcal | Carbohydrates: 59g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 1192mg | Potassium: 575mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1739IU | Vitamin C: 136mg | Calcium: 607mg | Iron: 6mg
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