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- 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. 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. 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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. 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. 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. - 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! 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. 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. 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

Savor the goodness of One-Pot Cheesy Broccoli Gnocchi with this easy and delicious recipe! In just 25 minutes, you can whip up a creamy dish packed with gnocchi, fresh broccoli, and melted cheeses for a comforting meal everyone will love. Perfect for busy nights, this recipe combines simple ingredients for a rich flavor in one pot. Click through to explore the full recipe and enjoy a hassle-free dinner tonight!
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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