Creamy Broccoli Gnocchi (Baked In One Pan)

A creamy, cheesy (and yet on the lighter side!) one pan broccoli gnocchi bake that's just as delicious enjoyed by itself for dinner as it is on the side with meat or fish. Simply roast lots of broccoli in a baking pan, then stir everything else in. Bake for around 20 minutes until crisp, golden and bubbling. Mmm!

📝 Ingredients

• 1 head broccoli (medium to large, cut into very small florets/pieces)
• 2 teaspoons dried herbs ((I like a mixture of mixed Italian herbs, fennel seeds - around 1/2 teaspoon - and thyme))
• 2 tablespoons olive oil (for roasting)
• 3 cloves garlic (sliced (not crushed))
• 2 teaspoons mustard (Dijon or similar)
• 1 cup cream ((heavy cream or light cream or cooking cream - sour cream or crème fraiche also work well))
• 1 cup broth ((stock) chicken or vegetable)
• 1 lemon (zest only)
• 1 cup frozen peas
• 17 ounces gnocchi (fresh or shelf stable (I like fresh))
• 1 1/2 cups cheddar cheese (or similar (amount to taste - I find 1 to 1 1/2 cups to be the sweet spot))
• 1/3 cup panko breadcrumbs
• 1/2 cup parmesan cheese
• salt and pepper (to taste)
• fresh herbs e.g. parsley, basil (to serve (optional))

👨‍🍳 Instructions

1. 1Pre-heat the oven to 390F/200C (non-fan oven 430F/220C). Scatter the broccoli into a 9 x 13 inch baking pan. Toss together with the herbs, olive oil and garlic. Bake for around 10 minutes or until the broccoli is softened and lightly charred.
2. 2Meanwhile, slowly whisk the cream and then the broth/stock into the mustard until smooth. Stir in the lemon zest.
3. 3Add the frozen peas, gnocchi and grated cheddar cheese to the partly cooked broccoli in the pan. Grind over some salt and pepper (to taste). Stir well. Then pour over the cream mixture. Push the ingredients down into the liquid/smooth over the top with the back of a big spoon.
4. 4Sprinkle over the panko breadcrumbs and parmesan cheese. Then bake for around 20 to 25 minutes or until golden, crisp and bubbling. Scatter over some fresh herbs to serve (if you like).