Broccoli Cheese Pan Fried Gnocchi
This Broccoli Cheese Pan Fried Gnocchi recipe is perfect any night of the week. Loaded with delicious potato gnocchi, easy cheese sauce and tender broccoli, your entire family will love this recipe.
Why You’ll Love This Recipe
Easy to make. This easy to make recipe is guaranteed to be a family favorite.
Comforting and satisfying. This recipe is comfort in a pan. Perfect for nights when you want a warm cozy meal fast.
This recipe post is sponsored by DeLallo Foods. I was compensated my for my time, however, all opinions are my own.
Recipe Ingredients
- Fats: For this recipe, you will need both olive oil and butter.
- Potato Gnocchi: Be sure to grab a 16-ounce package of DeLallo Foods’ potato gnocchi. Add the raw, uncooked gnocchi directly to the pan with the hot olive oil and butter. Do not boil or cook in any way beforehand.
- Cheese Sauce: Form a roux from butter and AP flour. Then, slowly add the milk, chicken broth, and cheeses. Stir until well combined and melted.
- Broccoli: You will need about 2 cups of broccoli florets. Make sure the broccoli is cut small and slightly softened.
- Shredded Mozzarella: Add some shredded mozzarella to the top of the dish and broil for 1-2 minutes or until the cheese is lightly browned and bubbly.
- Seasoning: Season the gnocchi with kosher salt and black pepper.
Expert Tips
For this recipe, you will want to make sure your broccoli florets are softened. You can boil them in hot water or microwave them for a few minutes with a splash of water until tender. Personally, I like mine a little crisp, so I just ran them under hot water. It is also good to cut the florets very small. This helps accelerate the softening process.
Also, be sure to use DeLallo Foods’ Potato Gnocchi. They work perfectly in this recipe and taste amazing. The outside is slightly crispy while the center is fluffy and tender.
How to Make Broccoli Cheese Pan Fried Gnocchi
Make the Cheese Sauce
Grab a small pot and add butter and AP flour over medium heat. Once the roux begins to bubble, slowly add the milk to form a bechamel sauce. Then, you’ll add the low sodium chicken broth. Whisk together.
Next, add the cubed Velveeta and shredded mozzarella cheeses. Whisk until well combined and melted. Reduce the heat to low. Season with a pinch of kosher salt and few turns of cracked black pepper. If the sauce gets too thick, simply add a touch more chicken broth.
Saute the Gnocchi
Heat an oven safe or cast-iron pan with olive oil and butter over medium heat. Once hot add the raw, uncooked gnocchi to the pan. Season with kosher salt and cracked black pepper.
Sauté the gnocchi for 8-10 minutes or until they begin to lightly brown on the outside. Add the broccoli florets. Stir well and sauté for 2-3 more minutes.
Assemble
Next, pour the cheese sauce over the top of the gnocchi and broccoli. Toss everything together. Top with shredded mozzarella and broil for 1-2 minutes or until the cheese is bubbly and lightly browned.
Option to garnish with Italian parsley, red pepper flakes, and cracked black pepper. Serve hot.
How to Store
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Frequently Asked Questions
You can cook the gnocchi according to the package. Al dente is best as it will continue to cook in the cheese sauce.
Try my zucchini salad, cherry salad or butter lettuce salad.
Other Pasta Recipes to Consider Trying
- Cacio e Pepe
- Creamy Pesto Pasta Bake
- Creamy Spinach Artichoke Bake with Chicken Meatballs
- Creamy Orecchiette with Peas and Sausage
Broccoli Cheese Pan Fried Gnocchi
Equipment
- 1 10-inch cast iron or oven safe pan
- 1 sauce pot
Ingredients
Pan Fried Gnocchi
- 16 ounce package potato gnocchi, DeLallo Foods brand
- 1 tablespoon olive oil
- 1 tablespoon butter
- kosher salt, to season
- cracked black pepper
- 2 cups broccoli florets, softened
Cheese Sauce
- 2 tablespoons butter
- 1 tablespoon AP flour
- ½ cup 2% milk
- ½ cup low sodium chicken broth
- 4 ounces Velveeta cheese, cut into cubes
- ½ cup shredded mozzarella, divided
- kosher salt, to taste
- black pepper, to taste
Garnishes
- cracked black pepper
- red pepper flakes
- Italian parsley
Instructions
Make the Cheese Sauce
- Grab a small pot and add butter and AP flour over medium heat. Once the roux begins to bubble, slowly add the milk to form a bechamel sauce. Then, you’ll add the low sodium chicken broth. Whisk together.Next, add the cubed Velveeta and shredded mozzarella cheeses. Whisk until well combined and melted. Reduce the heat to low. Season with a pinch of kosher salt and few turns of cracked black pepper. If the sauce gets too thick, simply add a touch more chicken broth.
Saute the Gnocchi
- Heat an oven safe or cast-iron pan with olive oil and butter over medium heat. Once hot add the raw, uncooked gnocchi to the pan. Season with kosher salt and cracked black pepper.Sauté the gnocchi for 8-10 minutes or until they begin to lightly brown on the outside. Add the broccoli florets. Stir well and sauté for 2-3 more minutes.
Assemble
- Next, pour the cheese sauce over the top of the gnocchi and broccoli. Toss everything together. Top with shredded mozzarella and broil for 1-2 minutes or until the cheese is bubbly and lightly browned.Option to garnish with Italian parsley, red pepper flakes, and cracked black pepper. Serve hot.
2 Comments on “Broccoli Cheese Pan Fried Gnocchi”
Instead of using velveeta and mozzarella, I used gruyere in the bechamel sauce and sharp cheddar on top which I think has a stronger flavor profile and I like a lot more although I think the other cheese would give it a creamier mac and cheese like texture. I liked cooking the gnocchi this way; it gave it more of a chewy bite. I doubled the amount of broccoli, and it tasted way better as leftovers but was good freshly cooked. Next time I make this I will make it ahead of time and let it sit for a while and reheat when ready to eat.
Oh I am definitely making this for lunch today! Thank you for making this such an easy decision!