Description
This Cheesy Baked Gnocchi with Broccoli recipe combines tender roasted broccoli and crispy baked gnocchi smothered in a creamy, cheesy sauce made with crème fraîche and Parmesan. Perfectly seasoned with garlic and wholegrain mustard, this dish is a comforting and easy-to-make vegetarian savory bake ready in just 30 minutes.
Ingredients
Vegetables
- 300 g Broccoli (cut into very small pieces)
- 1 Onion (peeled and chopped)
Gnocchi and Sauce
- 500 g Gnocchi (dried)
- 25 g Cornflour
- 300 ml Milk
- 300 ml Crème fraîche
- 75 g Parmesan cheese (grated, divided)
Seasonings and Oils
- 2 tbsp Olive oil (divided)
- 1 tsp Wholegrain mustard
- 1 tsp Garlic granules
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven: Preheat your oven to 200℃/400℉ fan, 220℃/425℉ conventional, or Gas Mark 7 to prepare it for roasting.
- Roast the vegetables: Place the broccoli pieces and chopped onion in a shallow roasting tin. Drizzle with 1 tablespoon of olive oil, season generously with salt and fresh black pepper, and stir well to coat all the vegetables evenly. Roast for 10 minutes to soften the vegetables and enhance their natural flavors.
- Add gnocchi and continue roasting: Remove the roasting tin from the oven, add the dried gnocchi along with the remaining 1 tablespoon of olive oil. Stir everything together well to coat the gnocchi in oil. Return the tin to the oven and roast for another 10 minutes until the gnocchi are cooked through and start to crisp up.
- Prepare the creamy sauce: Meanwhile, whisk the cornflour with a small amount of milk in a bowl until a smooth paste forms. Gradually whisk in the crème fraîche until the mixture is smooth and combined. Then add the remaining milk and whisk again to create a silky, homogeneous sauce.
- Flavor the sauce: Stir in two-thirds of the grated Parmesan cheese, along with the wholegrain mustard and garlic granules. Season with additional salt and freshly ground black pepper to taste, mixing thoroughly to infuse the sauce with rich cheesy and savory flavors.
- Combine ingredients and bake final dish: Remove the roasting tin from the oven again and pour the prepared crème fraîche sauce over the roasted gnocchi and vegetables. Gently stir to combine all ingredients evenly. Sprinkle the remaining Parmesan cheese on top. Place the tin back in the oven and bake for a final 10 minutes to thicken the sauce and develop a golden, crispy cheese crust.
Notes
- For extra crispiness, you can broil the dish for 1-2 minutes at the end but watch carefully to avoid burning.
- If you prefer a lighter sauce, substitute half the crème fraîche with Greek yogurt or use low-fat milk.
- This dish can be easily adapted by adding cooked chicken or mushrooms for additional protein and flavor.
- Use fresh gnocchi instead of dried if available; adjust roasting time to avoid overcooking.
- Ensure the broccoli is cut into small, even pieces for uniform roasting and doneness.
