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Baked Four Cheese Gnocchi w/Broccoli
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5 from 4 votes

Baked Four Cheese Gnocchi w/ Broccoli

Author Joy in Every Season


  • 2 lbs Gnocchi sotre bought or homemade
  • 2 cups broccoli florets
  • 6 TBSP butter
  • 3 cloves garlic crushed
  • 3 1/2 TBSP flour
  • 2 1/2 cups milk I used 2%
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp fresh cracked pepper
  • 3/4 cup gruyere cheese grated
  • 3/4 cup fontina cheese grated
  • 1 1/2 cup med sharp cheddar cheese grated
  • 1 1/2 cup parmesan cheese reserve 1 cup for sprinkling on top
  • 2-3 TBSP Italian bread crumbs


  • Preheat oven to 400*
  • Cook gnocchi according to package directions. Drain. Set aside.
  • Steam broccoli florets until just al-dente. Drain and set aside.
  • In medium sauce pan, melt butter over low heat. Add crushed garlic and cook for a couple minutes.
  • Whisk in flour and cook for 3 minutes, whisking consistently.
  • Raise heat to med. Whisk in milk, nutmeg, and pepper. Bring to a boil, whisking regularly.
  • Once milk is at a low boil, reduce heat to simmer and whisk in cheeses (add about 1/3 at a time until melted).
  • Place cooked gnocchi in glass baking dish (9x13).
  • 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).
  • Nestled cooked broccoli into gnocchi.
  • Top with remaining parmesan and bread crumbs.
  • Bake for approx 20 minutes or until hot, bubbly, and light golden brown.