Description
This Cheesy Baked Gnocchi with Broccoli is a delightful and comforting dish featuring roasted broccoli and gnocchi baked in a creamy, cheesy sauce. Perfectly balanced with flavorful Parmesan and a hint of mustard, this recipe is quick to make and ideal for a satisfying weeknight dinner.
Ingredients
Vegetables
- 300 g Broccoli (Cut into very small pieces)
- 1 Onion (Peeled and chopped)
Wet Ingredients
- 2 tbsp Olive oil
- 300 ml Milk
- 300 ml Crème fraîche
Dry Ingredients
- 500 g Gnocchi (dried)
- 25 g Cornflour
- 75 g Parmesan cheese (Grated, divided)
- 1 tsp Wholegrain mustard
- 1 tsp Garlic granules
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 200℃/400℉ fan, 220℃/425℉ conventional, or Gas Mark 7 to prepare for roasting and baking.
- Roast Broccoli and Onion: In a shallow roasting tin, combine the broccoli, chopped onion, 1 tbsp olive oil, and season generously with sea salt and freshly ground black pepper. Stir to coat everything with the oil, then place in the oven and roast for 10 minutes to soften and enhance flavors.
- Add Gnocchi and Roast: Remove the tin briefly, add the dried gnocchi and the remaining 1 tbsp of olive oil, then stir well to coat the gnocchi. Return it to the oven and roast for an additional 10 minutes, allowing the gnocchi to cook and develop a slight crisp.
- Prepare Sauce Mixture: While the roasting continues, mix the cornflour with just enough milk in a small bowl to create a smooth paste. Stir in the crème fraîche and whisk until fully combined and smooth. Add the remaining milk and whisk again until uniform. This mixture will create the creamy sauce.
- Flavor the Sauce: Stir two thirds of the grated Parmesan, wholegrain mustard, garlic granules, and seasoning to taste (salt and pepper) into the crème fraîche mixture. Mix well to distribute the flavors evenly.
- Combine and Bake: Remove the roasting tin from the oven, pour the sauce over the roasted gnocchi and broccoli, stirring gently to combine. Sprinkle the remaining Parmesan cheese on top for a golden crust. Return to the oven and bake for a further 10 minutes until bubbly and slightly browned on top.
Notes
- Using cornflour helps thicken the sauce smoothly without lumps.
- For an extra creamy texture, you can substitute half the crème fraîche with heavy cream.
- If you prefer fresh gnocchi, adjust roasting time as fresh gnocchi cooks faster than dried.
- Feel free to swap broccoli for other vegetables like cauliflower or green beans.
