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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Units
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- 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:
- 1/4 cup unsalted butter
- 3 large cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 2/3 cup half-and-half
- 1 cup freshly grated Parmesan cheese
- Kosher salt + freshly cracked black pepper
Instructions
- 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.
- 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.
- Assemble: Toss the gnocchi and broccoli with the cream sauce. Serve topped with chopped parsley.
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