One-Pot Cheesy Broccoli Gnocchi Quick and Easy Meal
Looking for a quick, tasty meal? Try my One-Pot Cheesy Broccoli Gnocchi! This easy dish combines soft gnocchi, fresh broccoli, and creamy cheese, all cooked in one pot. You won’t just save time; you’ll also enjoy a comforting and flavorful dinner the whole family will love. Let’s dive into the ingredients and steps to create this weeknight favorite!
Why I Love This Recipe
- Quick and Easy: This dish comes together in just 25 minutes, making it perfect for busy weeknights.
- One-Pot Wonder: Everything is made in a single pot, which means less cleanup and more time enjoying your meal.
- Cheesy Goodness: With both cheddar and Parmesan, the creamy sauce is loaded with flavor that cheese lovers will adore.
- Healthy Twist: The addition of broccoli not only adds color but also boosts the nutritional value of this comforting dish.
Ingredients
List of Ingredients
- 1 pound gnocchi (store-bought)
- 2 cups broccoli florets
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Gathering the right ingredients is key for this dish. You need gnocchi, which you can find in most stores. Fresh broccoli adds color and nutrients. The vegetable broth gives flavor and helps cook everything. Cheddar and Parmesan cheeses make it rich and creamy. Heavy cream adds extra smoothness. Garlic gives a nice kick. Olive oil helps cook the garlic and adds flavor. Finally, salt and pepper season the dish, while red pepper flakes add heat if you like spice.
Recommended Ingredient Brands
I recommend using brands like De Cecco for gnocchi. They make it soft and chewy. For cheese, Cabot is great for cheddar, and Grana Padano is a nice choice for Parmesan. For vegetable broth, Pacific Foods has a tasty option. Their products are all high quality and add great flavor.
Optional Ingredients for Customization
You can customize this meal in many ways. For extra protein, add cooked chicken or sausage. You could also toss in a handful of spinach or peas for more greens. If you want a vegan option, use plant-based cream and cheese. You might even try different cheeses like mozzarella for a gooey texture.
Step-by-Step Instructions
Preparation Tips
To make this dish easy, gather all your ingredients first. Chop the broccoli into small florets. Mince the garlic finely for better flavor. Use a large pot or Dutch oven, as it gives enough space for cooking.
Detailed Cooking Process
1. Heat 1 tablespoon of olive oil in your pot over medium heat.
2. Add 2 cloves of minced garlic and sauté for 1-2 minutes. Wait until you smell the garlic.
3. Toss in 1 pound of gnocchi. Stir and cook for 2-3 minutes to get a light golden color.
4. Pour in 2 cups of vegetable broth. Add the chopped broccoli florets. Bring everything to a gentle simmer.
5. Stir in 1 cup of heavy cream. Cook for 5-7 minutes. The gnocchi should be soft and the broccoli bright green.
6. Lower the heat and mix in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese. Stir until the cheese melts and the sauce gets creamy.
7. Season with salt, pepper, and red pepper flakes if you want some heat.
Visual Cues for Perfect Doneness
Look for the gnocchi to float to the top of the pot. This means they are done. The broccoli should be bright green and tender but not mushy. The sauce should be thick and creamy, clinging to the gnocchi. If you see bubbles in the sauce, it’s a good sign that it’s ready to serve!
Pro Tips
- Use Fresh Broccoli: Fresh broccoli not only adds better flavor but also retains its bright color and nutritional value compared to frozen.
- Cheese Variations: Experiment with different types of cheese like Gruyère or mozzarella for a unique twist on flavor and texture.
- Adjust Creaminess: For a lighter version, substitute half of the heavy cream with additional vegetable broth or a plant-based alternative.
- Gnocchi Cooking Time: Be careful not to overcook the gnocchi; they should float to the top when done, which typically takes 2-3 minutes.
Tips & Tricks
How to Make the Creamiest Sauce
To make the creamiest sauce, use heavy cream. It gives a rich texture. As you heat it, stir constantly. This helps the cheese melt smoothly. Add the cheddar and Parmesan slowly. Mixing well ensures a lovely blend. If you want extra creaminess, add a splash more cream. Just remember, stir until it’s evenly combined.
Storing and Reheating Leftovers
Store any leftovers in an airtight container. They stay fresh in the fridge for about three days. When you want to reheat, use a pot over low heat. Add a splash of vegetable broth or cream. This helps bring back the creamy texture. Stir often to avoid sticking. You can also microwave it, but check every minute to mix.
Common Mistakes to Avoid
One common mistake is overcooking the gnocchi. It should be tender but not mushy. Also, don’t skip the sauté step for the garlic. This step adds a great flavor base. If your sauce is too thick, add more broth or cream. Finally, avoid rushing the cheese melting. Let it melt slowly for the best sauce.
Variations
Vegan Version with Alternative Ingredients
You can easily make a vegan version of this dish. Use plant-based gnocchi made from potato or other veggies. Substitute heavy cream with coconut cream or cashew cream for a rich texture. For cheese, try vegan cheddar or nutritional yeast. You will still enjoy that cheesy taste without any animal products.
Gluten-Free Gnocchi Options
If you need a gluten-free meal, look for gluten-free gnocchi. Many brands make gnocchi with rice flour or chickpea flour. You can find these at most grocery stores. Just follow the same cooking steps as the original recipe. This way, you can enjoy the same great taste without gluten.
Protein Add-ins like Chicken or Sausage
Want to make your meal heartier? Add protein! Cooked chicken or sausage works great. Just slice them up and add them when you mix in the gnocchi. If you use sausage, choose a flavorful type, like Italian. This will add depth to your dish and keep everyone satisfied.
Storage Info
Best Practices for Refrigeration
To keep your One-Pot Cheesy Broccoli Gnocchi fresh, place it in an airtight container. Make sure to cool it to room temperature before sealing. This helps prevent moisture build-up. Store it in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove or in the microwave.
Freezing Instructions and Tips
You can freeze this dish for later. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as you can to avoid freezer burn. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it gently on the stove, adding a splash of broth if needed.
Shelf Life of Ingredients
- Gnocchi: Uncooked, lasts about a year in the pantry; cooked, about 3 days in the fridge.
- Broccoli: Fresh broccoli lasts about a week in the fridge. Cooked, it keeps for 3 days.
- Cheddar Cheese: Unopened, lasts 1-2 months; opened, about 3 weeks in the fridge.
- Heavy Cream: Unopened, lasts about a month; opened, 1 week in the fridge.
- Garlic: Fresh garlic lasts a few weeks; minced garlic can last about a week when stored.
Following these tips ensures you enjoy every bite of your cheesy gnocchi dish!
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. It saves time and is easy to find. Frozen broccoli is pre-cut and blanched. This means it cooks quickly and works well in this dish. Just add it to the pot with the gnocchi and broth. You may want to reduce the cooking time a bit. This helps keep the broccoli bright and tasty.
What can I substitute for heavy cream?
You can use several options if you need a swap for heavy cream. For a lighter choice, use whole milk mixed with a bit of butter. This gives you a creamy texture. You can also use half-and-half for a richer flavor. If you want a dairy-free option, try coconut milk or cashew cream. Both add creaminess and flavor to the dish.
How to make this dish spicier?
To add some heat, you can use red pepper flakes. Sprinkle them in while cooking for a nice kick. Start with a small amount, like 1/4 teaspoon, and taste as you go. If you want more spice, add more flakes. You could also add diced jalapeños or a dash of hot sauce. This will make your One-Pot Cheesy Broccoli Gnocchi lively and exciting!
This blog post covered key ingredients for great dishes, including brands and options. You learned a step-by-step cooking process and got tips for perfect results. We explored creamy sauce secrets, storage tips, and common errors to avoid. Variations with vegan, gluten-free, and protein-rich options fit different diets.
In closing, with the right ingredients and steps, you can create a dish everyone will love. Remember these tips and enjoy making it your own!
One-Pot Cheesy Broccoli Gnocchi
Ingredients
1 pound gnocchi (store-bought)
2 cups broccoli florets
2 cups vegetable broth
1 cup shredded cheddar cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Add the gnocchi to the pot and stir, cooking for another 2-3 minutes until slightly golden.
Pour in the vegetable broth and add the broccoli florets. Bring the mixture to a gentle simmer.
Stir in the heavy cream and let it cook for 5-7 minutes, or until the gnocchi is tender and the broccoli is tender but still bright green.
Reduce the heat to low and mix in the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is creamy and thick.
Season the dish with salt, pepper, and red pepper flakes for a touch of heat, if desired.
Serve immediately, garnished with extra cheese or fresh herbs if you like.
Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4
One-Pot Cheesy Broccoli Gnocchi
Ingredients
- 1 pound gnocchi (store-bought)
- 2 cups broccoli florets
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste Salt
- to taste pepper
- optional Red pepper flakes (for heat)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the gnocchi to the pot and stir, cooking for another 2-3 minutes until slightly golden.
- Pour in the vegetable broth and add the broccoli florets. Bring the mixture to a gentle simmer.
- Stir in the heavy cream and let it cook for 5-7 minutes, or until the gnocchi is tender and the broccoli is tender but still bright green.
- Reduce the heat to low and mix in the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is creamy and thick.
- Season the dish with salt, pepper, and red pepper flakes for a touch of heat, if desired.
- Serve immediately, garnished with extra cheese or fresh herbs if you like.
![- 2 cans (15 oz each) of white beans (cannellini or great northern), drained and rinsed - 1 medium onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When making creamy garlic white bean soup, you need simple and fresh ingredients. White beans serve as the base. They provide creaminess and protein. I prefer cannellini or great northern beans. Both are soft and smooth. A medium onion adds depth and sweetness to the soup. Garlic brings strong flavor. I use four cloves for a nice kick. Vegetable broth adds rich taste. You can use homemade or store-bought broth. Coconut milk gives the soup its creamy texture. For a richer taste, heavy cream works well too. Olive oil is essential for sautéing the onion and garlic. Dried thyme and smoked paprika add warmth and earthiness. Season with salt and pepper to make the flavors pop. Finally, fresh parsley brightens the dish when you serve it. This soup is easy to make and very satisfying. You can find the full recipe for this dish above. This soup is not only tasty but also healthy. It is high in fiber and protein due to the beans. The coconut milk adds healthy fats. Each serving provides a good balance of nutrients. You can change some ingredients to suit your taste. If you want a different bean, try chickpeas or navy beans. Red onion works well instead of yellow. For a spicy kick, add a pinch of red pepper flakes. If you need a dairy-free option, stick with coconut milk. This soup is flexible and can fit many diets. Start by gathering all your ingredients. You need two cans of white beans, an onion, garlic, vegetable broth, coconut milk, olive oil, dried thyme, smoked paprika, salt, and pepper. Chop the onion into small pieces. Mince the garlic cloves. Drain and rinse the beans well to remove excess sodium. This prep work makes cooking quick and easy. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about five minutes or until the onion turns clear. Next, add the minced garlic. Cook it for two more minutes. This helps to release the garlic’s flavor. Stir in the drained white beans, thyme, smoked paprika, salt, and pepper. Mix everything well to coat the beans in flavor. Now, pour in the vegetable broth. Bring the mixture to a boil. When it starts to boil, lower the heat and let it simmer for 15 to 20 minutes. This time allows the flavors to blend. After simmering, it’s time to blend the soup. I recommend using an immersion blender for this. Blend until the soup is smooth and creamy. If you want some texture, blend just half of the soup. This way, you still have chunks of beans to enjoy. Stir in the coconut milk and heat the soup for another five minutes. Taste it and adjust the seasoning if needed. Serve hot and garnish with fresh parsley. For the full recipe, check out the details above. Enjoy your creamy garlic white bean soup! To make your soup nice and creamy, blend well. I use an immersion blender. This tool lets you puree the soup right in the pot. If you want some texture, blend only half. For extra creaminess, add coconut milk or heavy cream. This makes the soup rich and smooth. Good seasonings can make a big difference. I love using dried thyme and smoked paprika. These give the soup depth and warmth. You can also add a pinch of cayenne for some heat. Don't forget to taste and adjust the salt and pepper. This will bring out all the flavors. Serve your soup hot, topped with fresh parsley. This adds color and a fresh taste. You can pair it with crusty bread or a light salad. For a complete meal, try adding grilled chicken or sautéed greens. Enjoy it with friends or family for a cozy meal. Check out the Full Recipe for more tips! {{image_2}} You can easily add protein to your creamy garlic white bean soup. For a heartier meal, try adding cooked chicken or turkey. Just shred the meat and stir it in during the last few minutes of cooking. If you want a plant-based option, add cooked quinoa or chickpeas. Both will blend well with the creamy texture of the soup without overpowering its flavor. This soup is naturally vegetarian. To make it vegan, simply use coconut milk instead of heavy cream. The coconut milk gives a rich taste and keeps it creamy. You can also add nutritional yeast for a cheesy flavor without dairy. This way, you can enjoy a warm, fulfilling dish that fits your dietary needs. To boost the flavor, try adding fresh herbs like rosemary or basil. They add a nice touch and aroma. You can also play with spices. A pinch of red pepper flakes gives a nice kick. If you love a smoky flavor, add more smoked paprika. For a fresh twist, squeeze a little lemon juice right before serving. These simple changes keep the soup exciting each time you make it. For the full recipe, check out the detailed cooking steps! Store any leftover creamy garlic white bean soup in an airtight container. Make sure it is cool before sealing the lid. You can keep it in the fridge for up to four days. If you want to enjoy it later, storing it properly will keep it fresh. You can freeze this soup for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when it freezes. The soup can last in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. To reheat the soup, pour it into a pot over medium heat. Stir it gently as it warms. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. If the soup seems too thick, add a splash of vegetable broth or water to reach your desired consistency. Enjoy it warm for a cozy meal! For the full recipe, check out the link provided. Creamy garlic white bean soup lasts about 4 to 5 days in the fridge. Keep it in a sealed container. This way, it stays fresh and safe to eat. Always check for any off smells or changes in color before enjoying leftovers. Yes, you can use dried beans. Just soak them overnight before cooking. Use about 1 cup of dried beans for this soup recipe. After soaking, cook them until tender, then follow the recipe as usual. This adds a nice texture and flavor to your soup. You can serve white bean soup with crusty bread or a fresh salad. Grilled cheese sandwiches also pair nicely. For a heartier meal, try a side of roasted vegetables. These sides can bring out the yummy garlic flavor in the soup. Yes, you can make this soup ahead of time. It tastes even better the next day as the flavors blend. Just store it in the fridge after cooking. Reheat it on the stove when ready to serve. Absolutely! This soup is packed with fiber and plant-based protein. White beans are great for your heart. The garlic adds flavor and has health benefits too. It’s a wholesome choice for any meal. Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It can last for up to 3 months in the freezer. Just thaw in the fridge overnight and reheat when ready to eat. If you want a kick, add red pepper flakes or hot sauce. Stir in these spicy additions during cooking. This will give your creamy garlic white bean soup a warm, zesty flavor that wakes up your taste buds. For a richer flavor, you can use heavy cream instead of coconut milk. This will give the soup a creamier texture. You can also add more garlic for a stronger taste. Experiment with flavors to find your perfect mix. To make the soup more filling, add diced potatoes or carrots during cooking. You can also stir in cooked grains like quinoa or rice. These options will add bulk and nutrients to your meal. Yes! Fresh parsley adds a nice touch. You can also use croutons or a drizzle of olive oil for extra flavor. Garnishing makes the soup look appealing and adds a bit of crunch. For the full recipe, check out the [Full Recipe]. This blog post covered how to make creamy garlic white bean soup. We went through ingredients, nutritional info, and cooking steps. I shared tips for a creamy texture and flavor must-haves. You learned about serving options and variations too. In summary, this soup is easy and healthy. Feel free to customize it to fit your taste. Enjoy making it for friends, family, or yourself!](https://dailydishlab.com/wp-content/uploads/2025/07/b682e594-aaaa-4098-8015-8011c3b1faa4-768x768.webp)
