Looking for easy dinner ideas? You'll love this delicious Baked Gnocchi with Broccoli! This easy vegetarian sheet pan meal takes minutes to throw together, and it's full of bright flavors. Perfect for busy weeknights and lazy weekends!
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Ginnie's Take
I absolutely love gnocchi! Those pillowy Italian dumplings are my go-to ingredient anytime I want to get dinner on the table fast and with minimal effort ... which is pretty much always. They're delish, hearty, and you can easily pan-fry or bake them (no boiling required), leaving one less dish to clean. For this Baked Gnocchi and Broccoli recipe, I paired them with my favorite veggie for an simple sheet pan dinner you won't be able to resist!
Why You'll Love This Recipe
- Super Easy - Apart from a little chopping, this one dish meal is mostly hands off. Simply mix everything together, bake, and then be treated to delicious dinner a little while later.
- Scrumptious Flavor - You'll love this recipe's mouthwatering flavors! It pairs roasted veggies and tender gnocchi with bold Kalamata olives, zesty lemon, fragrant garlic, and crushed red pepper flakes for a little spice. Such a fresh, healthy, delicious combination!
- So Versatile - Feel free to customize this recipe according to what's in your fridge. You'll find lots of tasty ideas below!
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Ingredients
You can find the ingredients for this vegetarian Baked Gnocchi at any grocery store! Here's what you'll need:
- Gnocchi - This recipe uses potato gnocchi. Look for shelf stable packages in your store's pasta aisle.
- Broccoli - You'll also need some fresh broccoli, of course. When selecting broccoli, look for firm, dark green florets.
- Onions + Garlic - These veggies adds tons of flavor to the finished dish, along with a pop of color from the red onion.
- Lemon - This recipe gets much of it's bright taste from fresh lemon, which get roasted along with the other ingredients.
- Olives - Briny Kalamata olives are so flavorful, and they pair perfectly with the other ingredients.
- Other Seasoning - Crushed red pepper flakes add a little heat. This recipe isn't too spicy, but you can leave them out (or use less), if you prefer. You'll also need some salt (I recommend using Kosher salt) and pepper.
- Olive Oil - You'll toss everything together with extra virgin olive oil before roasting.
- Cheese - A sprinkle of Parmesan cheese is the perfect finishing touch!
You'll Also Need
You'll need a sharp knife for prepping the ingredients, a garlic press (optional, but it makes dealing with the garlic so much easier), and a large sheet pan and a spatula for roasting. A pair of tongs will also come in handy.
How to Make Gnocchi with Broccoli
This Roasted Broccoli and Gnocchi dish couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Combine ingredients. Start by prepping your veggies, lemon, and olives, then combine them with the gnocchi and other ingredients on a large baking sheet. Drizzle everything with olive oil, then use your hands to mix everything until it's well coated in oil. Tip: For best results, everything should be in a single layer. Use more than one sheet pan, if necessary.
- Bake. Transfer the pan to your preheated oven, then bake for 20 minutes. Use a spatula to flip everything, then continue baking until the veggies and gnocchi are tender and lightly browned in spots.
- Season to taste. Squeeze the lemon wedges over the other ingredients, then toss together. Season with additional salt and pepper to taste, and serve sprinkled with shredded Parmesan. Tip: Use tongs to squeeze the lemon so you don't burn your hands.
And that's really all there is to it ... time to enjoy your delicious Gnocchi with Broccoli!
Variations
This recipe is easy to customize according to what's in your pantry or fridge! Here are a few ideas to try:
- Veggies - Add other vegetables, such as grape tomatoes, zucchini, asparagus, bell peppers, mushrooms, or cauliflower.
- Herbs - Toss with heartier herbs, like thyme or rosemary, before baking. Mix in tender herbs, like basil, dill, mint, or tarragon, when finished roasted.
- Sauces - Drizzle or mix with different sauces (such as homemade Pesto or Romesco) before serving.
- Cheese - Sprinkle crumbled feta, goat, or blue cheese over the baked gnocchi.
- Vegan - Apart from the cheese, this recipe is vegan and dairy free, as long as you choose vegan gnocchi. Some varieties are made with eggs, so read labels carefully.
- Gluten Free - Gnocchi typically contains flour, so make sure to choose GF gnocchi.
Serving Suggestions
Pair this Gnocchi and Broccoli recipe with a simple salad (like this Butter Lettuce Salad or this Green Salad), and dinner is done! For a heartier meal, add homemade Garlic Bread or Cheesy Garlic Bread.
Storage
Store leftovers in an airtight container in your refrigerator, where they'll stay fresh for about four days. Reheat gently in your microwave before serving.
Related Recipes
Looking for more vegetarian gnocchi ideas? You'll love this easy Pesto Gnocchi, too! And don't miss these delicious broccoli recipes:
- This yummy Broccoli Macaroni and Cheese will disappear from your dinner table fast!
- Hate wasting food? Then you have to try this Broccoli Stem Soup.
- Have you tried Broccoli on Pizza? It's so delish!
- This tasty Broccoli Rabe Grilled Cheese is a gourmet twist on the classic recipe.
- Craving comfort food? You'll love this from scratch Broccoli Rice Casserole!
- These irresistible Broccoli Calzones are surprisingly easy to make.
Gnocchi and Broccoli Bake
Ingredients
- 1 package gnocchi (see note)
- 2 large heads broccoli, cut into bite-sized florets (about 1 ½ pounds / 680 grams)
- 1 medium red onion, sliced
- 1 large lemon, quartered
- ½ cup Kalamata olives, halved
- 3 cloves garlic, minced
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- pepper
- 3 tablespoons extra virgin olive oil
- ¼ cup shredded Parmesan cheese
Equipment
Instructions
- Preheat oven to 450°F (230° C).
- Place gnocchi, broccoli, onion, lemon, and olives on a large baking sheet. Sprinkle garlic, red pepper flakes, salt, and few grinds pepper over top.
- Drizzle gnocchi mixture with olive oil, then use clean hands (or a spatula) to mix it all together. Everything should be evenly coated with oil when you're done.
- Bake for 20 minutes, then flip. Cook for 15 to 20 minutes more, or until veggies and gnocchi are tender and browned in spots.
- Squeeze juice from roasted lemon over gnocchi (use tongs), then discard peel. Season generously with additional salt and pepper to taste.
- Serve sprinkled with Parmesan cheese. Enjoy!
Notes
Nutrition
