Ingredients
- 1 pound gnocchi (can substitute mini gnocchi or gluten-free gnocchi)
- 3.5 cups chopped broccoli
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 4 oz cubed cream cheese
- 2 cups shredded mozzarella cheese, divided
- Optional: parsley, to garnish
Instructions
- Preheat oven to 400 degrees F. and bring a pot of water to boil
- Add the gnocchi and broccoli and simmer for 2-3 minutes, drain before gnocchi is fully cooked (they are fully cooked when they start floating to the surface of the water – remove from heat before this begins happening). Leave the broccoli and gnocchi in the strainer
- Heat a large cast iron skillet (or oven-safe skillet) over medium heat and add in the broth and all seasonings. Mix to combine and bring to a boil
- Add in the cream cheese and stir with a whisk until the cream cheese has mostly melted into the broth. Add in 1 cup of the shredded cheese and stir to melt into the sauce. Taste the cheese sauce and add any additional salt, pepper, garlic or paprika to taste now
- Transfer the gnocchi and broccoli into the skillet and stir them into the cheese sauce. Once combined, leave the gnocchi and broccoli in an even layer in the skillet. Top with remaining 1 cup of shredded cheese
- Bake for 15 minutes, or until the cheese is bubbling around the edges of the skillet. You can broil for the remaining 1-2 minutes to crisp up the top, but watch it closely
Notes
- 1/2 cup diced yellow onion or 1/2 cup chopped carrots are a great veggie addition. Just sauté in the skillet prior to adding the broth