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I’m a fan of sheet pan recipes. But a gnocchi sheet pan recipe? Yes, please!
I love dinners where you can throw everything together on a sheet pan and cook it all together. It’s easy and results in little cleanup.
I also like skipping steps in recipes, especially when they require bringing water to a boil and cooking pasta or gnocchi. I know it’s not a big deal, but any small thing that I can skip, I will do it.
This gnocchi sheet pan recipe does just that. You toss some broccoli florets and a package of gnocchi on a sheet pan. Add some oil, salt, and pepper, and roast at high heat. The gnocchi becomes tender and browned, with a lightly crisp outer shell.
You can certainly eat it as is, but I made an easy cheese sauce to go with it and sprinkled it with crispy toasted breadcrumbs with a bit of heat. I used something called Hot Roasted Garlic, but you can also use a combination of red pepper flakes and garlic powder for a similar result.
This is pretty easy to customize. You can add whatever veggies you like — I think cauliflower or peppers would be nice here.
For the cheese sauce, use the sharpest cheddar you can get. The broccoli has a lot of flavor thanks in part to the roasting, but also it’s, well, broccoli. You want something that will shine through and compliment that. Sharp cheddar is best. I used Tillamook Extra Sharp Cheddar and it was perfect.
You can also make this gluten-free by using gluten-free gnocchi, breadcrumbs, and swapping the flour for the cheese sauce with a gf blend (King Arthur is best for this, fyi.) If you choose the right gluten-free swaps, you won’t even be able to tell the difference.
Sheet Pan Gnocchi with Broccoli, Cheddar Sauce, and Hot Garlic Breadcrumbs
A gnocchi sheet pan recipe that combines broccoli and cheese sauce is a win for dinner anytime.
Ingredients
Gnocchi:
- 1 head broccoli cut into florets
- 1 lb gnocchi
- 2 tablespoons olive oil
- Sea salt and fresh ground pepper to taste
Breadcrumbs:
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- Pinch salt
Cheddar Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon mustard powder
- Pinch nutmeg
- 1 cup milk
- 8 ounces grated cheddar cheese
- Sea salt and fresh ground pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Line a baking sheet with parchment paper. Add the broccoli and gnocchi.
- Drizzle the oil overtop and sprinkle with salt and pepper. Toss to coat.
- Bake for about 20-25 minutes, until gnocchi is tender and broccoli is lightly charred.
- To make the breadcrumbs, melt the butter in a skillet. Add the breadcrumbs and stir until browned. Immediately transfer to a bowl and add the seasonings.
- To make the cheese sauce, melt the butter in a saucepan over medium heat. Add the flour and stir and cook until bubbly and lightly browned.
- Add the mustard and nutmeg and stir.
- Slowly whisk in the milk. Stir until milk bubbles and continue stirring for about a minute.
- Turn heat off and stir in the cheese until smooth.
- Season to taste with salt and pepper.
- To serve, add the broccoli and gnocchi to a bowl and top with cheese sauce and breadcrumbs.
Notes
Storing leftovers: Leftovers can be stored in an airtight container in the fridge.
Nutrition
Calories: 711kcalCarbohydrates: 63gProtein: 26gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 94mgSodium: 974mgPotassium: 644mgFiber: 7gSugar: 6gVitamin A: 1964IUVitamin C: 136mgCalcium: 589mgIron: 6mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
