Cheesy Vegetarian Baked Gnocchi

5 from 1 vote

Cheesy Vegetarian Baked Gnocchi

A one-pan vegetarian baked gnocchi recipe with tomatoes and broccoli in a creamy, herby sauce with the tastiest cheesy topping.

Prep Time5

Cook Time35

Course: Main Course

Cuisine: Italian

Servings:

Calories: 520kcal

Author: Helen

Equipment

1 large oven-safe pan

Ingredients

2 garlic cloves crushed
200g broccoli florets cut small (in half / thirds (Note 1)
300g tomatoes diced
150 g mushrooms sliced (around 4 large mushrooms)
4 tbsp butter
3 tbsp flour
400 ml milk
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper
1 tsp thyme
½ tsp dried oregano
500 g gnocchi (Note 2)
1 handful fresh basil leaves torn/roughly chopped
80g mozzarella cheese grated or fresh
10g Parmesan grated
2 tbsp breadcrumbs (preferably panko) optional

US Customary - Metric

Instructions

Heat the oven to 180°C or 350°F.
Place a large frying pan on a medium to high heat and add one quarter of the butter. Add the mushrooms and fry until browned then remove from the pan and set aside.
Reduce the heat to medium and add the rest of the butter and minced garlic and sauté for 1-2 minutes, until fragrant.
Add the flour, nutmeg, salt, and pepper. Gradually whisk in the milk, stirring constantly to avoid lumps.
Add the tomatoes, broccoli, thyme and oregano and simmer in the sauce for 5 minutes. Then stir in the gnocchi, cooked mushrooms and basil leaves.
Sprinkle mozzarella, Parmesan and breadcrumbs on top.
Bake in the centre of the oven for 20 minutes until the cheesy topping is brown and bubbling. Optional: Place under the grill / broiler for a few minute to get the cheese topping extra crispy.

Notes

Broccoli - equivalent to one small head of broccoli for 4 portions.
Gnocchi - store-bought fresh gnocchi is recommended. Avoid the type you can store in the pantry if possible. There's no need to pre-cook unless you are using homemade gnocchi, which will need to be cooked in boiling water for a few minutes first.

Leftovers:

Can be stored in the fridge for up to 3 days and in the freezer for up to 3 months and reheated in the oven, air fryer or microwave. Please refer to the storage section of the blog post for more detailed instructions.

Nutrition