Creamy Gnocchi Spinach and Broccoli Bake
Ready to cozy up with the ultimate comfort food? This Creamy Gnocchi Spinach and Broccoli Bake is a luscious, cheesy masterpiece that combines tender potato gnocchi, vibrant broccoli florets, and wilted spinach, all smothered in a rich homemade Parmesan cream sauce. Topped with a golden layer of bubbling mozzarella, this one-pan wonder strikes the perfect balance between indulgent and wholesome. With just 15 minutes of prep and a quick bake in the oven, it's an effortless crowd-pleaser for family dinners or weeknight meals. Plus, it's packed with hearty vegetables and bursting with flavor, making it a satisfying dish you'll return to again and again. Keywords: creamy gnocchi bake, spinach broccoli casserole, easy baked gnocchi recipe.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 300 grams Broccoli florets
- 150 grams Fresh spinach
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 2 pieces Garlic cloves, minced
- 75 grams Parmesan cheese, grated
- 100 grams Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a baking dish.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until just tender. Remove with a slotted spoon and set aside.
In the same boiling water, cook the gnocchi according to the package instructions. Typically, gnocchi is ready when it floats to the surface (about 2-3 minutes). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook for 3-4 minutes, stirring, until the sauce thickens.
Stir in the Parmesan cheese, salt, and black pepper. Remove the sauce from heat.
In a large mixing bowl, combine the cooked gnocchi, broccoli, spinach, and the creamy Parmesan sauce. Mix gently to coat everything evenly.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbling.
Let the bake cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 6063 mg | 264% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 35.5 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2594 mg | 200% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
