Broccoli Gnocchi Recipe
My family and I love a good quick dinner that doesn’t compromise on taste or nutrition, and this broccoli gnocchi recipe is just that! It takes only 20 minutes to make and it’s packed with flavor and nutrients. Plus, it’s a great way to get the kids to eat their greens! This dish is fairly easy to put together and you don’t need to boil the gnocchi as I did especially if using refrigerated gnocchi. It will cook in the creamy sauce as it reduces. That said, I prefer to boil mine for good measure. Alternatively, you can pan fry the gnocchi to build the flavor of the dish. Regardless of how you choose to cook this potato dumpling before using it in this recipe, it will still be delicious! Broccoli gnocchi is super comforting, the Boursin cheese and parmesan cheese make a creamy bed of comfort for other pillowy gnocchi. It practically melts in your mouth while the broccoli provides the much-needed crunch to balance the texture of the dish. The broccoli doesn’t only add texture to the dish but it also brightens the dish and more importantly, it is also healthy and nutritious. Broccoli is an excellent source of vitamins K and C, a good source of folate (folic acid), and also provides potassium and fiber. You can swap the broccoli for spinach, broccolini, peas, or sun-dried tomatoes. You can also add in some protein of your choice, like shredded chicken, ground beef, or shrimp.
What you will need to make broccoli gnocchi
Storebought potato gnocchi: I used refrigerated gnocchi, shelf-stable version would work for this recipe as well. Broccoli Boursin: this is a type of soft cheese that is flavored with herbs and garlic and it can be found in the deli section of your grocery store Unsalted butter Olive oil Yellow onion Italian seasoning: this is optional as the cream cheese already contains herbs. However, you can substitute Italian seasoning with oregano and thyme Low sodium chicken stock Parmesan cheese Red pepper flakes Salt and pepper to taste: this is also optional, only add it if need be.
How to make broccoli gnocchi
Prep: cut the broccoli into florets, rinse and set aside. Finely chop the onions and set aside. Bring a large pot of salted water to a boil, add the gnocchi and boil according to the package instructions, this is usually 2-3 minutes. You will know the gnocchi is cooked when it floats to the surface of the water. Use a slotted spoon to remove the gnocchi from the boiling water and set it aside. Add the broccoli florets to the boiling water, turn off the heat and proceed to make the creamy sauce. Heat up a skillet over medium-high heat until hot, add butter and olive oil, and heat until hot and the butter melted. Saute the chopped onions until soft and fragrant, add Boursin cheese and chicken stock and mix until combined. Add Italian seasoning, red pepper flakes, and parmesan cheese and stir until the parmesan cheese is melted. Drain the broccoli and add it to the sauce, simmer for 1 minute or until the sauce is slightly reduced. Stir the boiled gnocchi into the sauce, be careful so you don’t break it. Taste and add salt and black pepper as needed. Leave to simmer for another 2-3 minutes, the sauce should be reduced and creamy at this point, and coat the gnocchi and broccoli nicely. Take it off the heat and serve immediately with a splash of freshly squeezed lemon juice. Enjoy!
Can I make this ahead
No, this is a dish that is best served immediately. That said, you can make the creamy Boursin sauce ahead and blanch the broccoli florets ahead. When you are ready to serve, reheat the sauce and simply cook the gnocchi according to the package instructions and add it into the sauce with the blanched broccoli.
How to store and reheat leftovers
This broccoli gnocchi is best served immediately but leftovers can be stored in an airtight container in the fridge for up to 1 day. When ready to eat, reheat in a skillet over medium heat with a splash of milk, water or broth until warmed through.
Can you fry gnocchi instead of boiling it
Yes, you can! pan frying it gets it nice and crispy on the outside while remaining pillowy soft on the inside. To fry gnocchi, heat up a large skillet over medium-high heat with enough oil to coat the bottom of the pan. Once hot, add the gnocchi in and cook until browned on both sides.
Can I bake this instead
You can also bake gnocchi, preheat your oven to 400F/200C, follow the cooking instructions above but skip boiling the gnocchi, and top the gnocchi with some grated cheddar cheese or parmesan cheese. Bake for 15-20 minutes or until slightly golden brown on the outside.
More gnocchi recipes you should try next
Gnocchi bolognese Air fryer gnocchi Gnocchi with tomato sauce
Broccoli recipes you will love
Stovetop broccoli Creamy broccoli soup Sauteed broccolini Air fryer broccoli Instant pot broccoli And there you have it, a simple and delicious gnocchi broccoli recipe that you can make at home in under 20 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
