Baked Four Cheese Gnocchi w/ Broccoli
  • 2 lbs Gnocchi (sotre bought or homemade)
  • 2 cups broccoli florets
  • 6 TBSP butter
  • 3 cloves garlic (crushed)
  • 3½ TBSP flour
  • 2½ cups milk (I used 2%)
  • ¼ tsp freshly grated nutmeg
  • ½ tsp fresh cracked pepper
  • ¾ cup gruyere cheese (grated)
  • ¾ cup fontina cheese (grated)
  • 1½ cup med sharp cheddar cheese (grated)
  • 1½ cup parmesan cheese (reserve 1 cup for sprinkling on top)
  • 2-3 TBSP Italian bread crumbs
  1. Preheat oven to 400*
  2. Cook gnocchi according to package directions. Drain. Set aside.
  3. Steam broccoli florets until just al-dente. Drain and set aside.
  4. In medium sauce pan, melt butter over low heat. Add crushed garlic and cook for a couple minutes.
  5. Whisk in flour and cook for 3 minutes, whisking consistently.
  6. Raise heat to med. Whisk in milk, nutmeg, and pepper. Bring to a boil, whisking regularly.
  7. Once milk is at a low boil, reduce heat to simmer and whisk in cheeses (add about ⅓ at a time until melted).
  8. Place cooked gnocchi in glass baking dish (9x13).
  9. Pour cheese sauce over gnocchi (I had a little sauce left over as my dish was a little smaller. Use as much as you can. It will seem very saucy, but will thicken after baking).
  10. Nestled cooked broccoli into gnocchi.
  11. Top with remaining parmesan and bread crumbs.
  12. Bake for approx 20 minutes or until hot, bubbly, and light golden brown.
Recipe by Joy In Every Season at