Broccoli Gnocchi in Creamy Cheese Sauce

Gnocchi are one of my favourite ingredients for a quick dinner. Here they meet broccoli and a creamy cheese sauce with stretchy mozzarella, Parmesan and a little nutmeg.

A cheese sauce made with milk

Start with butter and flour, then gradually whisk in the milk. Simmer gently for a short time before adding mozzarella and Parmesan. This small amount of milk makes a thick sauce; add a splash of broccoli cooking water if needed.

Fresh or frozen broccoli

Either works. Cut fresh broccoli into small florets and cook separately until just tender. Fully cook frozen broccoli according to the packet. Drain well so it does not water down the sauce.

Combine everything at the end

Use half the butter to fry the gnocchi and the other half for the sauce. Brown the gnocchi separately, then gently fold them and the cooked broccoli into the cheese sauce.

Kitchen tip

Lower the heat before adding the cheese and stir it in in small batches. Serve soon after combining, as the sauce thickens while standing.

For a vegetarian version, choose a Parmesan-style cheese made with microbial rennet.

Easy recipe

Broccoli Gnocchi in Creamy Cheese Sauce

Gnocchi with broccoli in a creamy mozzarella, Parmesan and milk sauce. No cream needed, with instructions for fresh or frozen broccoli.

Prep time

5 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 400 gGnocchi
• 20 gButter, total: 10 g each for gnocchi and sauce
• 10 gflour, about 1 tbsp
• 70 ggeriebener Mozzarella
• 20 gParmesan
• 70 gBrokkoli Röschen, fresh or frozen, fully cooked
• Salz, Pfeffer, Muskat
• 150 mlmilk, 1.5% fat

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Instructions

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1. Cut the broccoli into small florets. Cook fresh broccoli separately in water until just tender; fully cook frozen broccoli according to the packet. Drain well, reserving a little cooking water.
2. Melt 10 g butter in a non-stick pan and fry the gnocchi until golden, following the packet.
3. Melt the remaining 10 g butter in a saucepan. Whisk in 10 g flour and cook briefly. Gradually whisk in 150 ml milk and simmer gently for a few minutes.
4. Lower the heat. Add mozzarella and Parmesan in batches and stir until melted. Loosen with a little broccoli cooking water if needed. Season with salt, pepper and nutmeg.
5. Gently fold the cooked broccoli and gnocchi into the sauce and serve immediately.

Nutrition per serving

Calories

556 kcal

Protein

21.1 g

Carbohydrates

65.1 g

Sugar

10.4 g

Fat

22.3 g

Saturated fat

12.5 g

Fibre

1 g

Salt

2.9 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace