Creamy Garlic Parmesan Gnocchi with Broccoli

A delicious comfort dish with a thoroughly drinkable sauce, this Creamy Garlic Parmesan Gnocchi with Broccoli is one easy dinner you’ll make again and again.

Garlic parmesan is a god-tier flavor combination. You better believe that’s my sauce of choice any time I find myself at a Buffalo Wild Wings. I would be remiss in my duties if, during this classic comfort recipes kick, I didn’t share something as creamy, garlicky, and Parmesan-y as this.

This is really a base recipe, friends. The sauce can (and should!) be used in multiple dishes, and you can experiment freely with add-ins here. If you aren’t into broccoli or just don’t have any, then mushrooms, spinach, or zucchini would work great here. No gnocchi? Regular pasta it is. Make it yours.

There is, however, one rule. Please, whenever possible, avoid using jarred, pre-minced garlic here.

It simply does not taste as good. This isn’t just some foodie snobbery, though. The second you slice into a clove of garlic, its flavor starts to change. Those fresh, aromatic flavors quickly turn bitter and sharp under the blade of a knife. There’s infinitely more flavor waiting for you inside of a fresh clove, I promise.

While I typically condone the use of whatever ingredients are accessible for you, I highly recommend using real garlic if you can. The garlic is really the star of the show here. Do yourself a solid and pick up some real, actual garlic that requires smashing and peeling and mincing by hand. The extra few minutes of work will pay off in dividends.

Did you make this Creamy Garlic Parmesan Gnocchi? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!

Creamy Garlic Parmesan Gnocchi with Broccoli

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A delicious comfort dish with a thoroughly drinkable sauce, this Creamy Garlic Parmesan Gnocchi with Broccoli is one easy dinner you’ll make again and again.

• Author: Emily Hanka
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 (16-ounce) package potato gnocchi
• 2 cups chopped broccoli florets and stems, from 1 large head broccoli
• Kosher salt + freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

For the garlic-parmesan cream sauce:

• ¼ cup unsalted butter
• 3 large cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• Pinch of red pepper flakes
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• ⅔ cup half-and-half
• 1 cup freshly grated Parmesan cheese
• Kosher salt + freshly cracked black pepper

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Instructions

1. Cook the gnocchi and broccoli: In a large pot of boiling salted water, cook gnocchi according to package directions. During the last 2 minutes of cooking, toss in the broccoli. Drain and set aside.
2. Make the sauce: Melt the butter in a large skillet (or the same pot you cooked your gnocchi in) over medium heat. Add the garlic, Italian seasoning, garlic powder, and red pepper flakes, and cook, stirring frequently, for about a minute, or until fragrant. Whisk in flour until it’s lightly browned and no dry flour bits remain. Gradually whisk in vegetable broth and cook, whisking constantly, until thickened, about 2 minutes. Stir in half-and-half and Parmesan and cook for another minute or so until thickened. Season with salt and pepper to taste.
3. Assemble: Toss the gnocchi and broccoli with the cream sauce. Serve topped with chopped parsley.